English
Français 
Ingredients :
- 400 g of green papaya
- 1 or 2 small lemons
- 2 tomatoes
- 2 fresh chilies
- 2 cloves garlic
- 1 tablespoon of chopped Paderk (fermented fish brine)
- 1 tablespoon of Nam pa (nuoc mam)
- salt
- 1 teaspoon of sugar
- 1 teaspoon of glutamate
Preparation :
Wash and peel the green papaya. Grate the papaya into fine strips. Discard the seeds.
Mix the garlic and fresh chillies.
Then add the sliced green papaya, lemon juice, the Paderk, Nam pa, a pinch of salt, glutamate and a little sugar to soften the acidity.
Cut the tomatoes in whole slices and add to mixture.
Serve the salad with lettuce leaves or stems of water spinach.
Tips : The Tam mak hung is traditionally eaten with the Kao Niao (sticky rice) and pork rind cracklings dried. Can be added to the composition of papaya salad according to your taste, the grated carrots, crushed peanuts, a small shrimps dried, the Kapi (shrimp paste), the Nampou (crab paste) …
Anecdotes : The tam mak hung, or green papaya salad, is a culinary institution Laotian. The green papaya is pounded with garlic, lemon and chilli.
Very popular in Thailand these little fish cakes are perfect for an entry.
This Chinese dish is an irresistible combination of textures: crunchy, sweet and fresh.
Exotic fruit salad very good Chinese and refreshing in summer.
The fondue has the advantage of being low in calories. It is native to northern China.
The chapchae is a popular dishes of Korea is found in the markets sold by street vendors, at any hou...
khao niao is sticky rice, here's how it is traditional or prepared in Laos and Thailand. It is now a...
Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can ge...
Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
Ensaimada is a brioche original Mallorca found in the Philippines because of four centuries of Spani...