Lao Papaya Salad Recipe

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About Lao Papaya Salad

Lao Papaya salad (Tom Mak Hoong) is a Lao version of Som Tom. Papaya salad is a staple dish in every Laotian household, especially in my family. The crunchy texture of green papaya, combined with hot, sweet, tangy, and salty flavors will explode in your mouth. In Laos, papaya salad is served whenever friends and family gather, whether it’s for a simple barbecue or a lavish wedding. It’s typically served with grilled meats, fried chicken and sticky rice.

Ingredients  (serves 2)

• 2 cups of shredded green papaya
• 1 clove of garlic
• 3-10 bird eye’s Thai chili peppers
• 4 tbsp. of lime juice (a whole lime)
• 2 tbsp. of palm sugar (you may use white sugar)
• 1 tomato (cut into 6 slices) or 10 cherry tomatoes
• 2 tbsp. of fish sauce
• 4 tbsp. of fermented fish sauce (padek sauce)
• ½  tsp. of shrimp paste 
• ¼ tsp. of salt

Instructions

1. Add chili peppers, garlic, salt, and 5-7 strands of green papaya into a mortar and smash them with a pestle. Place one hand on top of the mortar to prevent chili peppers from escaping and getting into your eyes.
2. Add the shredded papaya, tomatoes, shrimp paste, lime juice, fermented fish sauce and fish sauce.
3. Mix together well with the pestle and a spoon. Taste and adjust your seasoning. The taste should be sweet, sour, salty, and spicy.
4. Serve with fresh slices of green cabbage.