Tum Maak Hoong, aka Papaya Salad is a popular spicy salad in Laotian Cuisine. “Tum” means pounded, as the unripe shredded papaya and other ingredients are pounded in a mortar with a pestle.”Mak Hoong” means papaya.
Lao papaya salad, also known as tum maak hoong, is a delicious and iconic dish from Laos, a landlocked country in Southeast Asia. It is a refreshing and addictive salad that combines shredded green papaya, cherry tomatoes, green beans, garlic, chilies, lime juice, fish sauce, shrimp paste, and sometimes crab paste or fermented fish sauce (padaek). The ingredients are pounded together in a large mortar and pestle, releasing their flavors and creating a harmonious balance of spicy, sour, sweet, salty, and umami tastes.
Lao papaya salad is not only a salad, but a cultural symbol of the diverse culinary tradition of Laos. It is a staple dish that is eaten almost daily by many Lao people, especially in the rural areas. It is usually served with sticky rice, grilled meat, pork crackle, and fresh herbs and vegetables. It is also a popular street food that can be found in markets and roadside stalls, where vendors prepare it fresh to order according to the customer’s preference of spiciness and seasoning.
Lao papaya salad differs from the Thai version, known as som tam, which is milder and sweeter and uses regular fish sauce and crushed peanuts instead of the stronger and spicier fermented sauces. Lao papaya salad is said to have originated in Laos, where it is a beloved signature dish. Lao refugees from the Vietnam War spread their recipe across Southeast Asia, where it has been adapted and modified by different countries and regions.
In this article, we will explore the history, ingredients, preparation, and variations of Lao papaya salad, and share a simple and authentic recipe that you can try at home. If you love spicy and tangy salads, you will love Lao papaya salad!
About Lao Papaya Salad:
- Lao papaya salad is believed to have been invented by the Lao people who lived in the northeastern region of present-day Thailand, known as Isan, before the 13th century.
- The main ingredient of Lao papaya salad is green papaya, which is an unripe papaya that has a firm and crunchy texture and a mild and slightly bitter taste. Green papaya is rich in vitamin C, fiber, and enzymes that aid digestion.
- To make Lao papaya salad, the green papaya is peeled and shredded into thin strips using a special tool called a papaya shredder, or a knife or a grater. The shredded papaya is then rinsed and drained to remove any excess sap and bitterness.
- The other ingredients of Lao papaya salad are cherry tomatoes, green beans, garlic, chilies, lime juice, fish sauce, shrimp paste, and optionally crab paste or padaek. These ingredients are added to the mortar and pestle and pounded together with the papaya, creating a dressing that coats the salad and infuses it with flavor.
- The most distinctive and controversial ingredient of Lao papaya salad is padaek, which is a traditional Lao fermented fish sauce that is made from freshwater fish, salt, and rice bran. Padaek has a strong and pungent smell and taste, and is considered an acquired taste by many. It adds a depth of umami and saltiness to the salad, and is preferred by many Lao people over regular fish sauce.
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