When I was in college, I had several Lao girls as roommates. Almost everyday, we would eat "tom ma hoong" or "tom ma tha-et" (papaya or cucumber salad). I had adapted the recipe and adjusted it for a more Vietnamese palate.
Diffculty: Medium
Papaya salad
4-6 cherry tomatoes/ 10-15 grape tomatoes/ 1 regular tomato
Thai bird chilis
1-2 cloves garlic
2-3 tsp organic sugar/ 1-2 disk of palm sugar or brown sugar
1 tsp thick anchovy sauce
1/2 tsp finely ground shrimp paste
1 Tbsp lime juice
1 tsp of salted crab sauce (optional)
Prepare the papaya. You can use a sharp knife, box grater, or a specialty peeler. The knife version should only be used if you have SUPERIOR knife handling skills. I think this method offers the best texture and makes the salad taste better.
Please do not use this method if your knife skill isn't great.
The specialty tool is the easiest and the method I strongly recommend for everyone. You can get this tool at most Asian markets. There are two brands that I use and they both come come Thailand.
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| Goi Du Du Lao |
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| The orange handle tool, KOM KOM, has multiple function and is made for decorating. |
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| This tool only shreds. |
In a mortar and pedestal, add the sugar. If you are using the palm sugar disk, break up the clump or shave it with a knife. Add the garlic and chilis and pound it into a paste. Add the lime, thick anchovy sauce, shrimp paste, fish sauce, and cut the tomatoes into the paste. If you can find salted crab sauce, add it. Press on the tomato lightly and taste the sauce. Adjust the sugar to your liking. You want to achieve a balance of , spicy, salty and sweet. Once you get it to your liking add the papaya and stir to even coat the papaya. This dish goes very well with grilled or fried anything.
Try it with lemongrass wings.
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