Tam Mak Hoong — Lao Green Papaya Salad

Peel the green papaya, cut it in half, remove the seeds, and shred it into long thin strips with a knife or a shredder. Cut the snake beans into 3–4 cm pieces, and halve or quarter the tomatoes.

In a large mortar, pound the garlic, chili and salt with a pestle into a rough paste, without turning it into a smooth purée.

Add the palm sugar, shrimp paste, padaek and lime juice; mix with the pestle until the sugar dissolves into the dressing.

Add the snake beans and tomatoes to the mortar and gently press them a few times with the pestle so they release their juice while still holding their shape.

Add the green papaya and toss with a spoon while lightly pounding along the sides of the mortar, until the strips are coated in the dressing and just slightly softened.

Taste the salad and adjust the heat, saltiness or tartness as needed, using only the ingredients already listed.

Transfer the tam mak hoong to a bowl, sprinkle with roasted peanuts, and serve immediately as part of a Lao meal.