Hmong Papaya Salad

Papaya Salad, also known as 'Tam Mak Hoong' in Laos and 'Som Tam' in Thailand, is a staple in Hmong cuisine. This refreshing salad is made with shredded green papaya, tomatoes, and a variety of flavorful ingredients like fish sauce, lime juice, and Thai chili peppers. It's a dish that perfectly balances tangy, sweet, and spicy flavors, making it a favorite at Hmong gatherings and celebrations. The use of a mortar and pestle in its preparation is traditional and adds to the dish's authenticity. Papaya Salad is not only popular among the Hmong community but also widely enjoyed across Southeast Asia, with each region adding its unique twist to the recipe.

Ingredients

• - 1 Cup - Peanuts

• - 1 Whole - Green Papaya

• - 5 Whole - Roma Tomatoes

• - 2 Tsp - MSG

• - 1 Tbsp - Salt

• - 4 Tbsp - Fish Sauce

• - 2 Tsp - Shrimp Paste

• - 2 Tsp - Crab Paste

• - 4 Whole - Thai Pepper

• - 4 Cloves - Garlic

• - 1 Whole - Lime

• - 6-8 Tbsp - Cane Sugar

1. Carefully peel off the papaya skin then cut the papaya lengthwise. Take out the seeds.

2. Julienne the papaya. We used a mandolin.

3. In the mortar, add in the thai pepper, garlic, shrimp paste, and crab paste, then pound together. The design of the clay mortar requires you to just pound and occasionally stir the contents with a spoon—no need to twist/grind the ingredients.

4. When those ingredients are well combined and the pepper is pounded to desired size, add the peanuts and the sugar and pound again until the sugar is mixed in well.

5. Add the tamarind sauce, tomatoes (chopped), juice of a lime, and fish sauce. Lightly pound so the ingredients are mixed but the tomato still retains its shape/texture.

6. Mis in the julienned papaya and also lightly pound until the papaya is well coated.

7. Serve immediately.

Notes:

- Lime Peel: Leaving the lime peel in the salad for too long can make it bitter. Add the lime juice just before serving and remove any peel.

- Papaya Selection: Choose a firm, green papaya for the best texture. A ripe papaya will be too soft.

- Peanuts: Toasting the peanuts before adding them can enhance their flavor and add a nice crunch.

- Adjusting Spice Levels: Start with fewer Thai peppers and add more if you prefer a spicier salad.

- Shrimp and Crab Paste: Adjust the amount to suit your taste preferences.

- Serve Fresh: Papaya salad is best served fresh to maintain its crisp texture. Keep the dressing separate if preparing in advance.

SOME OF THE INGREDIENTS ARE GROWN IN OUR OWN BACKYARD GARDEN