Photograph of the finished Tam mak hoong

Thailand · Gỏi đu đủ kiểu Lào Tam mak hoong

Tam mak hoong

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green papaya Green papaya 2.6 lb
  • Photograph of Pla ra fermented fish Pla ra fermented fish ⅔ cup
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Lime Lime 8
  • Photograph of Green bird's eye chillies Green bird's eye chillies 28
  • Photograph of Tomato Tomato 8
  • Photograph of Small white aubergine Small white aubergine 11.3 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Okra Okra 9.9 oz
  • Photograph of Freshwater crabs Freshwater crabs 14.1 oz

Method

  1. 1 Boil the fish sauce with water for 10 minutes, then strain to obtain the clear liquid.
  2. 2 Shred the papaya into thicker strands than the Thai version and do not soak it in ice water.
  3. 3 Unlike the Thai version, Lao salad has thick noodles that aren't soaked in ice water, resulting in a soft and flavorful texture rather than a crispy texture.
  4. 4 Crush the garlic and chili peppers, then pour in fish sauce and lime juice, adding almost no sugar.
  5. 5 Mash the tomatoes, eggplant, and okra until they crack, then add the papaya and mash more vigorously than in the Thai version.
  6. 6 Mix in the blanched freshwater crabs and pound them a few times until the shells crack, let it sit for 5 minutes to absorb the flavors, then serve.
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