Lao Green Papaya Salad (Som Tam Lao) 寮式青木瓜沙律

Lao Green Papaya Salad, known as Tam Mak Hoong in Laos, is a spicy and savory salad that features shredded green papaya, pounded with chilies, garlic, long beans, tomatoes, and a distinct dressing made with fermented fish sauce (padaek), fish sauce, lime juice, palm sugar, and tamarind paste. Unlike its Thai counterpart, the Lao version is often bolder, saltier, and more pungent, commonly including padaek and sometimes crab or pork rinds.

Nutrition (per serving)

Ingredients

• 1 medium green papaya (about 500g), peeled and shredded
• 3 cloves garlic, peeled
• 5-10 bird's eye chilies (or to taste)
• 50g long beans, cut into 1-inch pieces
• 100g cherry tomatoes, quartered
• 1 tbsp dried shrimp, soaked in warm water for 5 minutes and drained
• 2 tbsp roasted peanuts, for garnish (optional)
• 2 tbsp fish sauce
• 3 tbsp Padaek (Lao fermented fish sauce)
• 2 tbsp fresh lime juice (from about 1 lime)
• 1 tbsp palm sugar, finely chopped
• 1 tbsp tamarind paste

Steps

1. In a large mortar and pestle, add garlic and bird's eye chilies. Pound until roughly crushed.
2. Add long beans, cherry tomatoes, dried shrimp, palm sugar, tamarind paste, fish sauce, Padaek, and lime juice. Gently pound and mix everything together, bruising the long beans and tomatoes to release their flavors. Do not overpound.
3. Add shredded green papaya to the mortar. Using the pestle and a large spoon, gently toss and bruise the papaya with the dressing. Continue for about 1-2 minutes until well combined and the papaya has absorbed the flavors.
4. Taste and adjust seasonings if necessary. Serve immediately, garnished with roasted peanuts if desired.

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