Laotian Spicy Green Papaya Salad (Tum Mark Hoong)

Laotian spicy green papaya salad, Tum Mark Hoong, is a vibrant side dish bursting with fresh, bold flavors. Crisp shredded green papaya is combined with bright lime, fiery Thai chilies, savory fermented fish sauce and shrimp paste, plus a touch of sugar to balance the heat and salt. The result is a refreshing, complex salad that showcases the classic Southeast Asian harmony of spicy, sour, salty, sweet and umami. Traditionally served quite spicy, you can easily adjust the chili level to suit your taste. Use a true green papaya (an unripe papaya) from an Asian market for the best texture. Serve Tum Mark Hoong with grilled chicken, fresh greens and sticky rice for an authentic Laotian meal.

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A staple Laotian salad that perfectly balances the bold flavors of Southeast Asia.

Course
Salad

Cuisine
Laotian

Prep Time
20 minutes

Total Time
20 minutes

Servings
4

Calories
53kcal

Author
International Cuisine

Ingredients

1 green papaya
1 to 10 Thai chilies, depending on heat tolerance
12 cherry or grape tomatoes, halved
4 cloves garlic
1 lime
2 tablespoons fermented fish sauce
2 teaspoons shrimp paste
2 teaspoons sugar
1–2 teaspoons salt (start with 1 and adjust to taste)

Instructions

Wash and peel the green papaya. Cut it in half, remove the seeds, then shred the flesh with a grater or julienne knife.
Peel the garlic, trim the chilies, cut the lime into wedges and halve the tomatoes.
In a large mortar and pestle, pound garlic, chilies, salt, sugar and shrimp paste until combined and fragrant.
Add a handful of shredded papaya and the halved tomatoes. Gently pound and fold the mixture with a spoon, taking care not to crush the tomatoes completely.
Add the remaining papaya, fish sauce and squeeze in the lime juice. Continue to toss and lightly pound so flavors meld and the papaya softens slightly.
Taste and adjust seasoning to achieve a balance of spicy, salty, sour, sweet and umami flavors.
Transfer to a serving bowl and serve immediately. The salad can be made ahead and chilled briefly—flavors will deepen as it rests.

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