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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.
1. In a small bowl, cover the dried shrimp with hot water. Let stand for 5 minutes, then drain. Cut the shrimp into thirds. 2. Using a serrated knife, halve the papaya crosswise and peel the skin.
Tam som – an overall term for the following salads made with Lao chili peppers, lime juice, tomatoes, fish sauce/paste, and sugar. Crab paste and shrimp paste are optional. Tam khao poon – spicy vermicelli noodles salad. Tam mak guh – spicy plantain salad. Tam mak hoong – spicy green papaya salad. Tum mak khua – spicy eggplant salad.
Som (ส้ม) in Isan and Lao is sour, and tam (ตำ) means pounded. The transliteration is also sometimes written as som tum, som dtam or som dtum. Other names for the dish are papaya pok pok (from the sound produced when preparing the dish in a mortar), tam som or, in Lao and Isan, tam mak hung (mak hung is the Lao and Isan word for papaya).
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Northern Thai tam som o. 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.
Fruit salad A papaya salad. Herbs added to the salad either as ingredients or garnishes might include kantrop, lime leaves and basil. The dressing may include fish sauce, shrimp paste, dried shrimp, preserved crabs, crushed peanuts or lime juice. Other vegetables used may include diced tomatoes and shredded carrots. Caesar salad: Mexico: Green ...
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