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Green papaya salad [a] is a spicy salad made from shredded unripe papaya. Originating in Laos, it is a national dish and a cornerstone of Lao cuisine, known locally as tam som or tam mak hoong. The dish exemplifies bold, vibrant flavors, blending sour, spicy, salty, and sweet elements, and holds deep cultural significance in Laos.
2. Using a serrated knife, halve the papaya crosswise and peel the skin. Scrape out the seeds. Using a mandoline, julienne the flesh (you should have about 6 cups). 3. In a large mortar, pound the chiles to a coarse paste with the garlic. Add the sugar and shrimp and pound until blended. Add the green beans and lightly pound them.
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The most famous, and for many also the original, tam (ตำ, pronounced), lit. "pounded") style salad is som tam, made from unripe papaya. The basic dressing for a som tam-style salad contains garlic, palm sugar, lime juice, bird's-eye chillies, dried shrimp and fish sauce.
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