Tum Maak Houng has it's origin in Laos and the Isaan part of Thailand. It is one of the most favorite dishes of Laos, beloved by all it's people and those who live abroad will go to great lengths to find the green, unripe papaya. Eaten throughout the day, as part of a meal or anytime snacking, it is adored by young and old. Whether you enjoy spicy hot food or not, there's a
tum maak houng for you.
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| Tum maak houng is pounded in a mortar and pestle to meld all its flavors. |
It is impossible to nail this down to a single recipe or to describe the flavors of Green Papaya Salad. Everyone has their own preferences. Even in my own family, we argue about whether it is too spicy, too sweet, not salty enough or maybe it needs a touch of lime. The flavors we're after are hot, salty, sour and sweet, in that order. That being said, my Dad would turn his nose up at any
tum maak houng that contained even one grain of sugar. He liked it hot and salty with chunks of
padek and just a touch of lime juice. My sister Thi makes it super hot, and on the sweet side with
padek and tamarind paste. My sister Li adds tamarind paste but no
padek. She uses
nam pa or fish sauce instead, making it not as sweet nor as hot. My version is closer to Li's.
