Lao Spicy Papaya Salad (Thum Mak Hoong)

• Green papaya: This is just simply an unripe papaya. Crunchy and refreshing, this is the foundation of the dish. It is crucial you use only unripe green papaya for that crunch. The papaya you select should always be green and firm when pressed.
• Tomatoes: For a beautiful red color. I’m using cherry tomatoes. You can also use a large tomato and cut into small pieces.
• Lime: Adds bright acidity to the dressing. You may notice lime peel in the sauce, primarily for its green color. However, avoid pounding the lime peel in the mortar and pestle too much, as it will release a bitter flavor into the sauce. I like to toss it in salad at the end to avoid the bitterness.
• Tamarind: Adds a fruity tanginess distinct from lime juice. If you don’t have tamarind juice, you can skip it and use lime juice instead. However, I find having both adds a lot of flavor. I’m using a tamarind concentrate for simplicity. You can substitute with tamarind powder or tamarind pulp, strained with hot water.
• Fermented fish sauce: A key ingredient in Lao cuisine is padaek, a rich, unfiltered fermented fish sauce that’s dark brown with a strong, pungent flavor. It provides a deep, funky umami kick characteristic of the dish. If you can’t find the Thai version, you can substitute it with the Vietnamese version, mắm nêm.
• Fish sauce: Another type of fish sauce that adds a salty flavor. This one is however filtered and clear. It’s more mellow than padaek. I like to use the Three Crabs brand.
• Thai shrimp paste: This adds another and final layer savory umami flavor. There are many brands of shrimp paste, I’m using Twin Chicken brand to keep it authentic to Laotian cuisine and Thai cuisine. If you don’t have this Thai/Lao version, you can use the Vietnamese version, Mắm Ruốc or Mắm Tôm.
• Palm sugar: Balances the dressing with caramel-like sweetness. Palm sugar comes in various sizes; I’m using small pods. If they’re too large, cut them into smaller pieces or thin slices to help them melt quickly. Pounding them in a mortar and pestle, as we’ll do in this recipe, also works well. If you can’t find palm sugar, brown sugar is a great substitute.
• Garlic: Sharp and aromatic. Fresh garlic is best.
• Thai chili peppers: Also known as Bird’s Eye Chilies for spiciness. Add as much or as little as you like.
• Optional accompaniments: pork rinds, cabbage wedges for scooping, Vietnamese ham, and snake beans (also known as long beans).

If you don’t have this traditional tool, any small mortar and pestle will work. Use it to pound the aromatics and make the sauce.

Once the sauce is ready, pour it over the shredded papaya. Mix and squeeze everything together with your hands to mimic the pounding action of the pestle.

How to Make Lao-Style Papaya Salad

If you have a traditional mortar and pestle, simply add the papaya shreds to the mortar and pound them together with the sauce and frequently scraping the sides down with a spoon.

How to Serve Lao Papaya Salad

For an authentic experience, serve this Lao-style papaya salad with wedges of Vietnamese ham, crispy pork rinds, and bite-sized sheets of cabbage for scooping.

These accompaniments provide a variety of textures and perfectly complement the salad’s bold, tangy and funky flavors.

For the ultimate bite, use fresh sticky rice to scoop up the papaya salad. This traditional method not only absorbs the rich, savory sauce but also turns the dish into a satisfying, filling meal.

For a heartier option, pair it with grilled meats such as skewered chicken, beef, or pork.

FAQs

What if I don’t have green papaya?
Shredded green mango or cucumber can work as substitutes, though the texture and flavor will be slightly different.

I can’t find the fermented fish sauce you’re using. What can I use instead?
You can substitute it with the Vietnamese version, Mắm Nêm, a fermented anchovy paste. Keep in mind that it has a stronger, more concentrated flavor, so you’ll need to adjust the quantity to taste.

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