Tum Mak Houng

I was lucky that PaNoy sent one of his papayas from his garden my way, thank you, it’s extreme fresh in comparison to store bought one.  I finally had a chance to fix Tum Mak Houng or spicy papaya salad.  I like mine a bit bold and spicy, and my ingredients vary from time to time, I eat so much Tum Mak Houng that I could probably fix this in my sleep.

My ingredients, from left to right, a cove of garlic, cherry tomatoes, fish sauce, shrimp paste, brown sugar, tamarind paste, chili peppers, shredded papaya, and in back, string beans, and Thai eggplants.  As for the shrimp paste, I only use the Pantainorasingh Brand because it has the best flavor in comparison to the many brands out there.  I also like to use brown sugar because it brings out the flavor.  I don’t put lime or lemon juice in mine since I discovered tamarind, so now I use tamarind paste instead, I think it gives it a better flavor. Then I mixed the ingredients in a bowl.

I forgot to take picture of when I fixed Tum Mak Houng, it’s very similar to this video and I like to eat this with fried pork skin.


  1. Nye, pen ta zap nor!!! hen la nam lie tag va.. hahahahhaha sticky rice and lao style beef jerky will complete the meal.. easy on the red peppers please, 2 or 3 will do for me.. 🙂

    • seeharhed, surprisingly that my home grown hot peppers aren’t too hot, I think you can handle more than 3, no sweat at all. 🙂

  2. Fresh North Carolina papaya…. you are a lucky gal!

    I want to try that shrimp paste you mention, sounds like a good addition. But I like my version more sour then spicy, so it’s both tamarind paste and lime juice for me. 😉

    • Cambree, I’m spoiled now, I bought one papaya from a store yesterday and it wasn’t as fresh as the one that PaNoy gave me. I think many people like it sour also, as for the tamarind, I’m not supposed to put chunk in like that and supposed to boil it to get the pastely liquid only, but I didn’t have time to do that.

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