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Tam Mak Hoong (Papaya Salad)

Laos

Step 1 of 7

Tam Mak Hoong (Papaya Salad) — step 1 of 7

Boil the padaek: simmer the padaek with 2 tablespoons water for 5 minutes, then strain out any solids and reserve the liquid.

5 minutes5:00

Ingredients

4 servings

The dressing base

3 cloves garlic
2 to 6 fresh Thai chillies, to taste
2 tbsp (30 g) padaek (Lao fermented fish), boiled and strained (see notes)
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 g) palm sugar (Lao salads use less than Thai; optional) optional

The salad

4 cups shredded green (unripe) papaya (about 1 small papaya)
1 cup long beans, cut into 2 in (5 cm) lengths
1 cup cherry tomatoes, halved

To serve

Steamed sticky rice (recipe #91)
Raw vegetables: cabbage wedges, extra long beans, cucumber

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

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One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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