Traditional Laos Papaya Salad


 

Teddy J.

TVWBB Pro
This is a traditional Laos dish called Tam Maak Hoong, which means pounded payapa. It was adopted by Thai culture, which is why you can find it at Thai restaurants, but under the name Som Tum.

Ingredients;
6 fresh thai chili (whole)
1 clove garlic (whole)
1 tablespoon sugar
1/3 teaspoon msg
1/2 teaspoon crab paste
1/2 teaspoon shrimp paste
2 tablespoon fish sauce
2 lime quarters
8 grape tomato, or 2 plum tomato, or 4-5 cherry tomato (theme is a lot of juice)
1/3 or 1/2 fresh papaya (shredded), equivalent to about 2 cups

Optional;
1 whole carrot (shredded)
3 thai eggplants (rough chop)
1/3 cup snake beans (rough chop), or green beans (rough chop)

Step 1- Using mortar and pestle, combine thai chili, garlic, msg, shrimp paste, crab paste, and mash until the consistency is equivalent to mashed potatoes.

Step 2 - If adding snake beans, add now and mash until the snake beans are slightly crushed.

Step 3 - Add papaya, fish sauce, tomato, squeeze juice from lime and throw in skin, mash until all ingredients are thoroughly mixed, wet, and papaya is somewhat wilted (still slightly crunchy).

Step 4 - Taste. Traditionally the salad should taste spicy, sour, and salty. Adjust to taste.

Step 4 - Serve with sliced cabbage or any type of lettuce. The salad should be spicy so lettuce is used to combat heat (up for debate).

We normally use 6-8 thai chilis, sometimes even 10. Work your way up on these if you aren't tolerant to much heat.

Below are some random pictures of past salads made, so you can get an idea of consistency, size, color, etc.









And last, a picture of the brands we currently have in the cabinets and some ingredients that were in the fridge.



Hope you enjoy!
 
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