Authentic Laotian Tum Mak Hoong (Spicy Green Papaya Salad) Recipe

Ingredients

  • 3 green unripe papayas
  • 10 Thai bird chilies
  • 6 cloves garlic
  • 2 tablespoons shrimp paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 5 small tomatoes
  • 8 long beans
  • 1 handful mint leaves
  • 2 limes (juiced)

Steps and instructions

  1. Peel the green papayas and rinse under cold water. Shred them into thin strips using a julienne peeler or a grater. Set aside.
  2. In a mortar and pestle, pound the Thai bird chilies and garlic together until they form a paste.
  3. Add the shrimp paste, fish sauce, and palm sugar to the chili and garlic paste. Continue to pound until well combined.
  4. Chop the tomatoes and long beans into small pieces. Add them to the mortar and gently pound them to release their juices.
  5. Add the shredded papaya to the mortar. Use the pestle and a spoon to mix and slightly mash the papaya with the other ingredients until well combined.
  6. Tear the mint leaves into small pieces and add them to the mortar. Stir to combine.
  7. Squeeze the juice from the limes into the mortar. Stir well to make sure everything is well coated with the lime juice.
  8. Taste and adjust the seasoning if necessary. If needed, add more fish sauce, palm sugar, or lime juice to taste.
  9. Serve the Tum Mak Hoong immediately, with sticky rice or as a standalone salad.

Tools for making

  • Julienne peeler - A tool used to shred the papaya into thin strips.
  • Mortar and pestle - Used to pound and mix the ingredients together, bringing out the flavors.
  • Grater - An alternative to the julienne peeler for shredding the papaya.
  • Spoon - Used to mix and mash the ingredients in the mortar.

Recipe variations

  • Add grilled or boiled shrimp for a seafood version of Tum Mak Hoong.
  • Replace the shrimp paste with soy sauce for a vegetarian or vegan option.
  • Add shredded carrots or sliced cucumbers for extra crunch and freshness.
  • Include roasted peanuts or cashews for added texture and nuttiness.
  • Experiment with different herbs such as cilantro or Thai basil for varied flavors.
  • For a spicier kick, add more Thai bird chilies or include a few slices of fresh chili peppers.
  • Try using different types of green papayas, such as semi-ripe or slightly ripe, for a different taste and texture.
  • Replace the palm sugar with honey or brown sugar for a slightly different sweetness.

Recipe overview

Tum Mak Hoong, also known as Lao Green Papaya Salad, is a traditional dish from Laos that is bursting with fresh, vibrant flavors. This dish is a wonderful medley of shredded green papaya, chilies, garlic, shrimp paste, fish sauce, palm sugar, tomatoes, long beans, mint leaves, and lime. The ingredients are pounded together in a mortar and pestle, yielding a salad that is sweet, salty, spicy, and sour - a true explosion of Southeast Asian flavors. It's a perfect side dish or can be enjoyed on its own as a light, refreshing salad. Whether you're already a fan of Southeast Asian cuisine or a curious foodie looking to try something new, this Tum Mak Hoong recipe will not disappoint. It might be a bit of a challenge to balance the bold flavors, but don't be afraid to adjust and taste as you go along. The end result is absolutely worth it!

Common questions

  1. Can I use ripe papayas instead of unripe ones?
  2. No, ripe papayas are sweet and have a different texture. Unripe papayas are firm and crunchy, which is important for the texture of Tum Mak Hoong.
  3. What can I substitute for Thai bird chilies?
  4. You can use other spicy chili peppers like serrano or jalapeno peppers as a substitute for Thai bird chilies.
  5. Can I skip the shrimp paste?
  6. Shrimp paste adds a unique flavor to Tum Mak Hoong, but if you cannot find it or prefer to skip it, you can omit it from the recipe. The salad will still be delicious.
  7. Can I adjust the spiciness of the salad?
  8. Yes, you can adjust the spiciness to your preference by adding more or fewer Thai bird chilies. Keep in mind that Tum Mak Hoong is traditionally a spicy salad.
  9. Can I make Tum Mak Hoong in advance?
  10. It is best to make Tum Mak Hoong fresh and serve it immediately. The texture and flavors are at their best when freshly prepared.

Serving dishes and utensils

  • Julienne Peeler - A julienne peeler is useful for shredding the green papaya into thin strips.
  • Mortar and Pestle - A mortar and pestle is used to pound and mix the ingredients, allowing the flavors to blend together.
  • Grater - If you don't have a julienne peeler, a grater can be used to shred the green papaya.
  • Spoon - A spoon is helpful for mixing and mashing the ingredients in the mortar.

Origin stories

Tum Mak Hoong, also known as Laotian Green Papaya Salad, is a traditional dish from Laos. It's a testament to the country's resourcefulness, making use of unripe papaya to create a refreshing and spicy salad. This dish is also popular in Thailand, known as Som Tum, but the Laotian version uses fermented fish sauce and crab, giving it a stronger and more distinctive taste. Interestingly, the dish is often made to order in a mortar and pestle, a cooking method that has been passed down through generations. The vigorous pounding not only combines the ingredients but also releases their flavors, resulting in a salad that's a delightful mix of hot, sour, salty, and sweet — a true representation of Laotian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.