Tam Mak Hoong

ຕຳໝາກຮຸ່ງ · Tam Mak Hoong

Ingredients10

• green papaya300 g
• bird's eye chilies4
• garlic3 cloves
• lime2
• padaek (Lao fermented fish sauce)2 tbsp
• palm sugar1 tbsp
• cherry tomatoes100 g
• yardlong beans80 g
• roasted peanuts2 tbsp
• dried shrimp1 tbsp

Method

1. Peel and shred the green papaya into thin strands and set aside.
2. Cut the yardlong beans into short pieces and halve the cherry tomatoes.
3. Pound the garlic, chilies, and dried shrimp in a mortar until roughly crushed.
4. Add palm sugar, padaek, and lime juice and pound lightly until the sugar dissolves.
5. Add the tomatoes and yardlong beans and bruise them gently with the pestle.
6. Add the shredded papaya and toss and pound lightly until evenly coated.
7. Taste and adjust lime, padaek, and sugar, then top with roasted peanuts and serve.