Tam Mak HoongLao Green Papaya Salad

Name: Tam Mak Hoong (Lao Green Papaya Salad)
Total time: 20 min
Yield: 4
Cuisine: Laos
Ingredients: 500 g Green Papaya (julienned); 200 g Tomato (cut into wedges); 150 g Long Bean (cut into short lengths); 10 g Garlic (crushed); 10 g Birds Eye Chili (finely chopped); 60 ml Lime Juice; 35 ml Fermented Fish Sauce; 25 g Palm Sugar; 2 g Salt; 50 g Peanuts (crushed)

This crisp and fiery salad balances sour lime, salty fish sauce, sweetness from palm sugar, and the fresh crunch of green papaya. Tomato and long beans add juiciness and texture, while peanuts give the final nutty contrast.

Prep

20m

Cook

—

Serves

Regional versions

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Laos
Thailand

Estimated

Nutrition

Per serving

183kcal

Calories

Protein

Fat

28g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

500g
Green Papaya (julienned)
200g
Tomato (cut into wedges)
150g
Long Bean (cut into short lengths)

Dressing

10g
Garlic (crushed)
10g
Birds Eye Chili (finely chopped)
60ml
Lime Juice
35ml
Fermented Fish Sauce
25g
Palm Sugar
2g
Salt

Topping

50g
Peanuts (crushed)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Pound the garlic and bird's eye chili into a rough paste, then stir in the palm sugar, fermented fish sauce, lime juice, and salt until combined.
02
Lightly bruise the long bean and tomato in a bowl or mortar so they release some juice.
03
Add the green papaya and toss everything with the dressing until evenly coated.
04
Finish with the peanuts and serve immediately.

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