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This easy, and vibrant Lao papaya salad recipe is a delicious and iconic Laotian dish. Bursts of crunchy, spicy, and tangy bliss come together with crisp shredded green papaya and tomatoes, green beans, and chilies. In just under 15 minutes, you can savor the harmonious balance of sweet, tangy, and spicy notes that make it an absolute delight!
What is Lao Papaya Salad – Tum Mak Hoong
Lao Papaya Salad also known as “Thum Mak Hoong” or “Tam Mak Hoong” is a popular Laotian dish.
It is not just a salad, but a cultural symbol of the diverse culinary tradition of Laos.
It is spicy and tangy and made from unripe green papaya, tomatoes, green beans, and fermented fish or crab.
The ingredients are pounded together in a mortar and pestle to release the flavors and create a blend of sweet, sour, and spicy tastes.
What’s the Difference between Thai and Lao Papaya Salad?
The Lao-style Papaya Salad differs from the Thai version, known as “Som tam.”
Both salads use green papaya as the main ingredient, but the Lao version tends to be stronger and spicier and uses fermented crab as seasoning.
The Thai version is milder and sweeter using fish sauce and crushed peanuts for flavoring.
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History of Lao Papaya Salad
Green papaya salad is said to have originated in Laos, where it is a beloved signature dish.
Lao refugees from the Vietnam War made their way to Thailand and across southeast Asia, taking their beloved recipe with them.
As a result, you’ll find several variations of green papaya salad in Cambodia, Vietnam, and the most popular one in Thailand, som tum or Thai green papaya salad.
Thum mak hoong, or Lao papaya salad is traditionally made in a mortar and pestle.
The word “thum” means pounded, referring to the pounding of ingredients together in the mortar and pestle.
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Discovering Papaya Salad in Laos
While on our culinary travels through Southeast Asia, we arrived in Luang Prabang, Laos from Thailand.
Already fans of Thai green papaya salad, we could not wait to try the original Lao green papaya salad.
During a visit to a locally recommend roadside eatery called Papaya Salad Restaurant, we had our first introduction to the best Lao papaya salad.
Made to order and pounded in a mortar and pestle, we watched in fascination as the vendor put the ingredients in precise proportions.
Crunchy textures of wide strips of papaya combined with fresh ingredients made the delicious papaya salad quite enjoyable.
One thing that surprised us was how spicy it was. Fortunately, it was served with a large basket of sticky rice which helped tame the heat.
Throughout our Laos stay, we enjoyed the papaya salad as a popular starter. One difference we noticed was the variation in spice levels.
As you make this Lao green papaya at home, feel free to adjust the amount of spices used to your personal tastes.
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Lao Papaya Salad Recipe – How To Make Tam Mak Hoong
Lao Papaya Salad Ingredients
- Unripe green papaya
- Carrots
- Tomatoes
- Long green beans or snake beans
Lao Papaya Salad Dressing
AUTHENTIC FOOD QUEST TIP: Check our Vietnamese peanut sauce recipe for a tasty and smooth Asian salad dressing.
Lao Papaya Salad Recipe Tips
When making this Lao papaya salad recipe at home, here are some tips to make the process easier.
- A Balance of Flavors – This traditional Laotian green papaya salad should have a balance of sweet, sour, spicy, and, savory flavors. Aim to maintain that balance as you put the salad together.
- Use a Pestle and Mortar – The best way to make this papaya salad is by using a pestle and mortar, to release the flavors of the ingredients. This traditional method enhances the taste and texture of the salad.
- Don’t Over-Pound – Make sure not to over-pound your Lao green papaya salad. Otherwise, the papaya runs the risk of becoming too mushy and losing its firm texture.
What Type of Papaya to Use
To make this Lao papaya salad at home, it is essential to use green unripe papaya.
This kind of green papaya is firm and has a mild and tangy taste, which is perfect for this traditional salad.
Look for one that is green overall, and that feels firm to the touch. The unripe papaya should not have any soft or yellow spots.
Avoid using ripe papayas, as they will be sweeter and softer in texture, which does not work well for this traditional recipe.
How To Shred Papaya
Start by washing and peeling the skin off the unripe papaya using a vegetable peeler.
Then cut the papaya in half lengthwise to remove the seeds.
You can use a sharp knife to shred the papaya into thin, long strips.
However, a better and safe option is to use a mandoline slicer with a julienne mode or attachment for the best results with zero effort.
Lao Papaya Salad Sauce
The secret to making a delicious and authentic Lao papaya salad lies in the sauce. Unlike Thai papaya salad, the Lao green papaya salad is made with a fermented fish sauce known as Padaek.
Fermented fish sauce is thicker and more pungent than traditional fish sauce.
It often contains pieces of cured fish, and it is one of the main ingredients that make this iconic salad so delicious.
Where to Buy Padaek – Fermented Fish Sauce
Fermented Fish sauce is usually available at specialty Asian grocery stores. In addition to Padeak, you may also find it referred to as Lao fish sauce.
If you don’t have access to Padeak or cannot find it in your area, you can use Thai fish sauce known as Pla Ra.
You can order fish sauce on Amazon, though for the best Lao papaya salad, there is no substitute for Padaek.
Lao Papaya Salad Substitutes
- If you can’t find a green papaya, you can substitute it with a green mango. It has a similar crunchy texture and tangy flavor.
- Instead of using palm sugar, you can use brown sugar or honey to sweeten the dressing.
- If you don’t have limes, you can use freshly squeezed lemon juice instead.
Lao Papaya Salad Step by Step Instructions
Peel Green Papaya and Carrot
Wash and peel green papaya and carrots using a vegetable peeler. With a mandoline or sharp knife, shred the green papaya and carrot lengthwise.
Pound ingredients in a Mortar and Pestle
Place ingredients in a mortar and pestle and grind the garlic, chilis, green beans, and tomatoes.
Add Shredded Papaya and Carrots
Add the shredded carrots and papaya to the mixed ingredients. Using a large spoon gently mix and press together to allow the pounded papaya to absorb the sauce.
Lao Papaya Salad Recipe
Ingredients
Lao Papaya Salad Ingredients
- 1 papaya green unripened, shredded
- 1 carrot small, shredded
- 10 cherry tomatoes halved
- ½ cup long green beans or snake beans, chopped into 1-inch lengths
Lao Papaya Salad Dressing
- 2 garlic cloves
- 3 Thai bird eye chilies
- 1 tbsp fermented fish sauce
- 1 tbsp shrimp paste
- 1 tsp crab paste
- 1 tbsp Palm sugar
- ½ lime juiced
Instructions
- Wash and peel the green papaya using a vegetable peeler. Cut it in half lengthwise and remove the seeds with a spoon.
- Shred the papaya using a sharp knife or mandoline. Do the same with the carrot.
- Place garlic and chilies In a mortar and pestle and pound together.
- Add the cut-up green beans and lightly pound.
- Now, add the tomatoes, palm sugar, fermented fish sauce, shrimp paste, crab paste, and lime juice. Mix everything to create a dressing.
- Add the shredded carrots and papaya and use a large wooden spoon and a pestle to gently pound and mix the salad. Allow the shredded green papaya to absorb the dressing.
- Serve the Lao Papaya Salad with lime wedges on the side.
- Enjoy!
Notes
- In Laotian cuisine, green papaya salad is typically eaten with sticky rice. You can enjoy it on its own as a full meal or as an accompaniment to grilled chicken or pork.
- To control the spice levels of your papaya salad you can remove the seeds from the chilies to reduce the spicy characteristic.
- If you prefer your Lao papaya salad a little more sweet (than sour), you can add more sugar or honey.
- For even more delicious flavors and textures, you can also top your papaya salad with dried shrimp for extra crunch.
Nutrition
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Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
What a unique salad! I am loving that papaya in this. 🙂
Thanks, Carrie. Glad you like the salad 🙂
This papaya salad was such a wonderful combination of flavors. I really like the use of pestle and mortar to really meld the flavors together.
You are right, the combination of flavors is what makes it unique. Glad you liked it!!
Exploring Laotian flavors was a delightful adventure. Mixing vibrant ingredients resulted in a refreshing and unique salad that impressed everyone.
Thrilled to hear, Sandhya. This salad is indeed different and delicious. Thanks for sharing.
Lao Papaya… so many great memories! I’ve always wondered how to make it… Thank you!
You are most welcome Dionne. Glad you are reliving your fond memories. Cheers.
What a wonderful recipe to make this summer! Quick and easy and I bet it is so delicious – just perfect!
So true, Mahy. Can’t beat a delicious salad that comes together in under 15 minutes. Cheers