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1
Shred & Chill the Papaya
10 Mins
No heat — iced water, ~4°C (40°F)
Peel the papaya, halve it and scoop out the seeds. Shred the flesh into long, thin strands with a julienne peeler or a sharp knife, then soak the strands in a bowl of iced water for 10 minutes. Drain well and pat dry.
The traditional Lao way is to chop fine cuts into the fruit and shave off thin slivers — a julienne peeler gives the same result in a fraction of the time.
Done when: Crisp, pale strands that snap when bent.
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2
Pound the Chilli Paste
3 Mins
No heat — room temperature, ~20°C (68°F)
Put the salt, palm sugar, garlic and chillies in a large mortar and pound for about 2 minutes into a rough, juicy paste. Add the dried shrimp if using and pound once more.
Pound the sugar first so it breaks down — whole lumps of palm sugar never dissolve in the cold dressing.
Done when: A rough paste that smells hot, garlicky and sweet.
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3
Build the Dressing
2 Mins
No heat — room temperature, ~20°C (68°F)
Pour in the padaek and lime juice and stir with the pestle until the paste loosens into a dark, fragrant dressing. Taste it now: it should be salty, sour, spicy and a little sweet all at once.
Taste the dressing before the papaya goes in — once the papaya is added you can only adjust it with difficulty.
Done when: A dark, pungent dressing that balances salty, sour, spicy and sweet.
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4
Pound in the Beans & Tomatoes
3 Mins
No heat — room temperature, ~20°C (68°F)
Add the yardlong beans and pound lightly, just enough to bruise them. Add the halved tomatoes and press them gently with the pestle so they release their juice into the dressing.
Bruise, do not pulp — the beans and tomatoes should stay in recognisable pieces.
Done when: Bruised beans and tomatoes sitting in a pool of dark dressing.
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5
Toss with the Papaya
2 Mins
No heat — room temperature, ~20°C (68°F)
Add the drained papaya strands and toss everything together with a spoon and the pestle, turning the mixture in on itself for about 1 minute so every strand is coated. Pile onto a plate, scatter the crushed peanuts over the top and serve at once.
Toss, do not pound the papaya — pounding turns it soft and the salad loses its crunch.
Done when: Glossy, crunchy papaya strands coated in dark dressing, topped with peanuts.
auto_awesome Finishing Touches & Plating
Serve the salad the moment it is tossed — tam mak hoong is at its best in the first 15 minutes, while the papaya is still crisp and the dressing is bright.
Laos
25m
Italy
Thailand