Tam Mak Hoong
Green papaya salad pounded with lime, chili and fermented fish.
Ingredients
- 1 Green papaya
- 3 Tomatoes
- 6 Long beans
- 5 cloves Garlic
- 5 Chilies
- ¼ cup Lime juice
- 2 tbsp Fish sauce
- 1 tbsp Fermented fish sauce
- 1 tbsp Palm sugar
- ¼ cup Peanuts
Method
- Shred the papaya — Peel and shred the green papaya into long thin strands.
- Pound the base — Pound the garlic and chilies in a deep mortar.
- Bruise — Add the beans and tomato and pound gently to bruise, not crush.
- Season — Add lime, fish sauces and palm sugar and pound to combine.
- Add papaya — Add the papaya and pound lightly while turning with a spoon so it absorbs the dressing but keeps its crunch.
- Tam Mak Hoong is ready — Taste for the four-way balance of sour, salty, sweet and hot, then serve with sticky rice.