Green papaya salad (Tam Mak Hung) is a spicy salad made from shredded unripe papaya. It is of Lao origin but it has become a very popular dish in Southeast Asia. And its popularity is growing across the world. The original version might be a bit spicy for Western tongues, but we still fell in love with this dish during our time in Luang Prabang. The hot, spicy, sweet and sour taste is just too good. Normally the dish is eaten with sticky rice and other Asian dishes like lemongrass chicken or a delicious curry.
Recipe for 4 Portions
For a proper Laos meal you should combine the green papaya salad with some delicious lemongrass chicken!
Slice the GREEN PAPAYA in thick sticks. Using a julienne cutter will save you some hard work. You can also use cucumber, kohlrabi or long bean instead. Chop the GARLIC and the RED CHILI in fine pieces. Cut the THAI AUBERGINE and the COCKTAIL TOMATOES in quarters. Roast the PEANUTS.
For this step you need a mortar. In case you do not have one you can use a pot and a pestle instead. Mix the GARLIC and CHILI. Add 2 tsp SUGAR and pound everything. Then add 1/2 tsp SALT, 3 tbsp LIME JUICE and 3 tbsp FISH SAUCE. Slowly mix everything in the mortar. Pound again.
Add the THAI AUBERGINE, GREEN PAPAYA and TOMATOES to the mortar. Loosely pound again for another 3 minutes.
Take everything out of the mortar and serve the salad quickly. Put the roasted PEANUTS on top for a nice final touch. You can also add some delicious grilled chicken or tofu.