Tam mak hoong
Green papaya salad pounded in a mortar. The Lao version, made with fermented fish padaek.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Peel the papaya and shred it into long fine strips with a knife or a som tam grater.
Pound the garlic and chillies in the mortar into a coarse paste.
Add the cut beans and bruise them lightly with the pestle.
Add the tomatoes and crush them until their juice runs.
Add the padaek, lime juice and palm sugar and mix with the pestle and a spoon.
Add the papaya and work the pestle, turning with the spoon, for two minutes, until the fibres soften.
Taste and adjust for sourness, salt and heat. Serve with sticky rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Takeaway · CC BY-SA 3.0