Laotian Papaya Salad Recipe
This delicious salad is the cornerstone of Laotian cuisine. When eaten with sticky rice and grilled beef, this salad provides the perfect contrast of flavors and texture. The green papaya is crunchy and the spiciness hits just right. To create the authentic version of this, you'll need the fermented fish sauce, which gives it a richness in a class of it's own.
Prep time: 15 minutes
Mix time: 5 minutes
3 red Thai chili peppers, destemmed (optional)
6 cherry tomatoes
2 tsp brown sugar
1/2 tsp monosodium glutamate (optional)
1 tbsp fish sauce
1 tbsp fermented fish sauce AKA padaek (optional, but recommended)
2 cups green papaya, shredded
1/2 cup carrots, shredded (optional)
Let's begin the adventure:
Peel the outer layer of the papaya with a vegetable peeler. Shred the papaya and the carrots and mix them into a bowl. Set aside.
Destem the Thai chili peppers, cut four of the cherry tomatoes into halves, and cut the lime into slices.
Put the chili peppers, the halved tomatoes, sugar, monosodium glutamate, fish sauce, and fermented fish sauce into a mortar. Squeeze the limes into the mortar and throw in the slices. Crush it all together using a pestle while stirring with a spoon.
Add the shredded papaya and carrots into the mortar and mix using the pestle and spoon. Don't use the pestle to crush anymore!
Slice the remaining cherry tomatoes into halves.
Pour the salad onto a large plate and garnish with the halved tomatoes.
Serve with rice and meat!
Voila! Experience Laos in the comfort of your kitchen. Spread the joy!
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