Laotian Spicy Green Papaya Salad (Tum Mark Hoong)

Step 1

Wash and peel the green papaya, cut in half and remove the seeds, Shred it using a shredding tool or julienne it with a knife, being very careful.

Step 2

Peel the garlic cloves, wash the chilies remove tops, slice the lime into wedges and halve the tomatoes.

Step 3

With a large mortar and pestle start pounding the garlic, chilies, salt, sugar and shrimp paste together.

Step 4

Add a handful of the papaya and then the halved cherry tomatoes into the mortar, and gently pound them into the mixture. Use a spoon to fold over the mixture and continue to pound them together. Don't pound the cherry tomatoes too much you want to remain in tact.

Step 5

Add the remaining shredded papaya, fish sauce and squeeze the lime juice. Continue to pound and mix everything together turning often.

Step 6

Taste the salad and add whatever you feel in necessary to get that balance of spicy, salty, sour, sweet and umami flavors.

Step 7

Transfer to a bowl and serve.

Step 8

It is fine to make ahead and refrigerate to let the flavors meld together, it actually gets a little better with time.