tam mak hoong

Laos · Southeast Asia

Short description: This sharp salad is pounded, not tossed, so the papaya absorbs chili, lime, garlic, and fermented savory flavor.
Ingredients: Green papaya pounded with chili, lime, fermented fish sauce, garlic, tomatoes, eggplant, and long beans.
Cultural note: It is often eaten with sticky rice and grilled foods, using bright acidity and heat to cut through richer dishes.
Common misconception: It is related to other papaya salads, but the fermented, intensely savory style gives it a distinct profile.

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