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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":440,"ingredients":450,"instructions":496,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"romanized":538,"countrySlug":539,"region":540,"baseServings":435,"prepMinutes":541,"cookMinutes":9,"difficulty":542,"course":543,"diet":546,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":567,"updatedAt":567,"authorSlug":568,"summary":569,"localeSlug":534,"alternates":570},[394,397,400,403,406],{"answer":395,"question":396},"Tam mak hoong is the Lao version and is seasoned with padaek, the thick fermented fish sauce, with more chile and no sugar. Thai som tam Thai is sweeter, using palm sugar, dried shrimp and roasted peanuts, with a lighter and clearer dressing. Northeastern Thailand, which is ethnically Lao, makes the padaek version too.","What is the difference between tam mak hoong and som tam?",{"answer":398,"question":399},"Padaek is Lao fermented fish sauce, made by curing freshwater fish with salt and rice bran for months. It is thicker, cloudier and far more pungent than the clear fish sauce sold as nam pla, and often contains pieces of fish. If you cannot find it, use regular fish sauce with a mashed anchovy, though the result will be cleaner and less complex.","What is padaek and is there a substitute?",{"answer":401,"question":402},"Peel it, then hold it in one hand and chop repeatedly into the surface with a heavy knife at a shallow angle, making close parallel cuts about 2 mm apart. Then slice down across the cuts to shave off ragged threads. A julienne peeler or the large holes of a box grater also work, though the edges are smoother and hold less dressing.","How do I shred green papaya without a special tool?",{"answer":404,"question":405},"Either the papaya was too ripe, or it sat too long after pounding. Salt and padaek draw moisture out of the fruit continuously, so pooling starts within about twenty minutes. Use a rock-hard green papaya, drain it well if you soaked it, and pound the salad immediately before it goes to the table.","Why is my papaya salad watery?",{"answer":407,"question":408},"You can make a good salad, though it will not be tam mak hoong in the strict sense, since padaek is the defining ingredient. Use light soy sauce with a little miso or fermented bean paste for savoury depth, plus extra lime and a pinch of salt. Add roasted peanuts for body if you like, which pushes it closer to the Thai style.","Can I make it vegetarian?",[410,411,412,413,414,415],"Choose a papaya that is rock hard and dark green, with white flesh and pale seeds. Any orange blush means it has started to ripen and will turn to mush under the pestle.","Pound the garlic and chiles first with a pinch of salt, and only then add the softer ingredients — reverse the order and the garlic never breaks down.","Bruise the papaya with a light pestle and a spoon turning underneath, about thirty strokes. You want the shreds bent and glossy, not crushed.","Add the tomato near the end and give it only a few taps; it should release juice without disintegrating into pulp.","Taste and adjust in the mortar, not on the plate. It should punch sour and salty in that order, with heat arriving a beat later.","Serve it within twenty minutes of pounding. Salt keeps drawing water out of the papaya and the crunch fades fast.","🥗","Tam mak hoong is unripe papaya, shredded into long threads and pounded — not chopped, not tossed — in a tall mortar with garlic, bird's eye chiles, tomato, lime and padaek, the thick fermented fish sauce that gives Lao food its bass note. The pounding is the technique: a bruising rhythm that splits the papaya fibres so they drink the dressing instead of sitting in it. The result is crunchy, sour, salty, savoury and hot, with almost no sweetness. If you know the Thai som tam with its palm sugar and peanuts, this is the same idea run in a different key — darker, funkier, more aggressive, and to many Lao eaters the original.","Papaya is not native to Southeast Asia. It came from Mesoamerica with Portuguese and Spanish ships, spread through the region during the colonial centuries, and was absorbed so completely into Lao and Isan cooking that the salad now reads as ancient. Chiles arrived by the same route, which means the most iconic dish of the Mekong is built on two ingredients that reached it from across the Pacific. That is a common story in Southeast Asian food and worth remembering before anyone claims a dish has been made unchanged for a thousand years.\n\nThe Lao and Thai versions are genuinely different, and the difference is instructive. Thai som tam Thai leans sweet: palm sugar, dried shrimp, roasted peanuts, a clear dressing. The Lao tam mak hoong leans fermented: a heavy pour of padaek, often with pieces of the fermented fish itself, plus more chile, sometimes crab or eggplant, and no sugar to round the edges. Isan in northeastern Thailand, where most people are ethnically Lao, makes the padaek version too and calls it som tam pu pla ra. The dishes are relatives, not copies, and the argument over whose it is tends to end wherever the border is drawn.\n\nThe mortar matters more than most equipment claims. A Lao or Thai papaya mortar is tall, deep and made of unglazed clay with a long wooden pestle, and its softness is the point: it bruises without smashing. A heavy granite spice mortar will pulverise papaya into wet pulp within a few strokes. If clay is not an option, the workable home method is to pound the garlic, chile and tomato in whatever mortar you own, then transfer everything to a bowl and use the pestle to press and turn the papaya against the sides — awkward, but it preserves the shred. Everything else is negotiable. Padaek is not: without it you have made a papaya salad, not tam mak hoong.","Eat it the day it is made, ideally within an hour. Salt draws water out of the papaya continuously, so within a few hours the shreds go limp and a pool of liquid collects at the bottom. If you need to prepare ahead, shred the papaya and keep it in cold water in the fridge for up to a day, then drain it thoroughly and pound the salad just before serving. Leftovers are still edible the next day but the texture is gone, and freezing is not an option.",[421,422,423,424],"Uses padaek as the primary seasoning rather than an optional extra, which is exactly what makes this Lao rather than Thai.","No palm sugar anywhere, because Lao papaya salad is not a sweet dish and adding it changes the balance completely.","Explains the bruising technique and gives a workable method for cooks without a clay papaya mortar.","Shreds by hand-chopping into the fruit, the traditional way that gives ragged edges the dressing clings to.",[426,427,428],"Tall clay papaya mortar with wooden pestle, or any mortar plus a wide bowl","Heavy knife or julienne peeler","Large spoon for turning",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},1,22,5,12,1500,4,110,[438,439],"Sticky rice and grilled chicken — the classic Lao trio, eaten together with fingers","Raw cabbage wedges and long beans on the side for scooping up the dressing",[441,444,447],{"name":442,"description":443},"Tam mak hoong sai pu","With small salted or fermented field crabs pounded in whole. Intensely savoury and one of the most popular versions in Laos and Isan.",{"name":445,"description":446},"Tam sua","The same dressing with khao poon rice vermicelli pounded through, turning the salad into something closer to a light noodle dish.",{"name":448,"description":449},"Tam mak thang","Made with shredded cucumber instead of papaya. Softer, more watery and faster, common when papaya is out of season.",[451,456,461,465,469,474,477,481,484,487,491],{"qty":452,"name":453,"unit":454,"group":455},600,"hard green papaya, peeled, seeded and shredded into long threads","g","For the salad",{"qty":435,"ref":457,"name":458,"unit":459,"group":460},"garlic","garlic cloves, peeled","clove","For the dressing",{"qty":432,"ref":462,"name":463,"unit":464,"group":460},"thai-chili","bird's eye chiles, or fewer to taste","piece",{"qty":466,"name":467,"unit":468,"group":460},0.5,"fine salt","tsp",{"qty":470,"name":471,"note":472,"unit":473,"group":460},2,"padaek (Lao fermented fish sauce)","sold as pla ra at Thai and Lao grocers","tbsp",{"qty":470,"ref":475,"name":476,"unit":473,"group":460},"fish-sauce","fish sauce",{"qty":478,"ref":479,"name":480,"unit":464,"group":460},3,"lime","limes, juiced, plus 2 squeezed halves for the mortar",{"qty":478,"ref":482,"name":483,"unit":464,"group":455},"tomato","small ripe tomatoes, quartered",{"qty":470,"ref":485,"name":486,"unit":464,"group":455,"optional":8},"eggplant","small Thai green eggplants, thinly sliced",{"qty":488,"ref":489,"name":490,"unit":454,"group":455},60,"green-beans","long beans, in 3 cm lengths",{"qty":492,"name":493,"unit":494,"group":495},null,"raw cabbage wedges and sticky rice, to serve","to taste","To serve",[497,501,504,507,510,514,517],{"tip":498,"text":499,"title":500},"Ragged, hand-cut edges hold dressing far better than the smooth threads a grater makes.","Peel the papaya, halve it and scrape out the seeds. Chop repeatedly into the flesh at a shallow angle with a heavy knife, then shave down across the cuts to release ragged threads. Keep them in cold water until you are ready, then drain thoroughly.","Shred the papaya",{"text":502,"title":503,"timerSeconds":488},"Put the garlic, chiles and salt in a tall mortar and pound until broken down into a coarse, wet paste with no whole pieces of garlic left — about a minute of firm strokes.","Pound the base",{"text":505,"title":506},"Drop in the long beans and pound with light strokes until they are bruised, split along their length and starting to darken, roughly 20 seconds. They should stay in recognisable pieces.","Add the long beans",{"text":508,"title":509},"Pour in the padaek, fish sauce and lime juice, and drop the squeezed lime halves in too — their oils and bitterness are part of the flavour. Stir and pound a few times to combine.","Season the mortar",{"tip":511,"text":512,"title":513},"Light taps, not heavy blows. The pestle bruises; it should not crush.","Add the papaya in two batches. Pound with light, quick strokes while turning the mixture up from the bottom with a spoon, about 30 strokes per batch, until the shreds soften slightly, glisten and bend rather than snap.","Bruise the papaya",{"text":515,"title":516},"Add the tomato quarters and eggplant slices and give them only five or six gentle taps, just enough for the tomatoes to release juice while holding their shape.","Finish with tomato",{"text":518,"title":519},"Taste directly from the mortar and adjust: lime for sourness, padaek for depth, chile for heat. Tip everything with its dressing onto a plate and serve immediately with sticky rice and raw cabbage.","Taste and serve at once","tam mahk hoong",[522,526,530],{"note":523,"swap":524,"original":525},"Padaek is available at Lao, Thai and Vietnamese grocers, usually as pla ra. Nothing else replicates its murk, but this approximates the salinity and depth.","Fish sauce plus a mashed anchovy fillet and a teaspoon of the brine from pickled fish","Padaek",{"note":527,"swap":528,"original":529},"Green mango is more sour and needs less lime; kohlrabi is the closest match for texture and near-neutral in flavour.","Shredded green mango, kohlrabi, or a mix of cucumber and carrot","Green papaya",{"note":531,"swap":532,"original":533},"A granite mortar will pulverise the shreds if you pound papaya in it directly, so pound the hard ingredients first and switch vessels.","Any mortar for the aromatics, then a wide bowl and the pestle for the papaya","Clay papaya mortar","tam-mak-hoong","Tam Mak Hoong (Lao Green Papaya Salad with Padaek)","Tam Mak Hoong","ຕໍາໝາກຫຸ່ງ","Tam mak hoong","laos","Nationwide",20,"easy",[544,545],"appetizer","side",[547,548],"dairy-free","gluten-free",[479,457,482,475,462],[551,554,556,558],{"alt":552,"src":553},"Lao green papaya salad piled on a plate with tomato wedges, long beans and red chiles beside a clay mortar","\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero-4x3.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Ftam-mak-hoong\u002Fhero-1x1.jpg",[561,562,563,564,565,566],"tam mak hoong","lao papaya salad","padaek","green papaya","som tam","mortar and pestle","2026-08-20","dishroute-kitchen","Shredded green papaya bruised in a tall clay mortar with garlic, chile, lime and pungent padaek — darker, funkier and far less sweet than its Thai cousin.",{"en":571},"\u002Frecipe\u002Ftam-mak-hoong",{"items":573,"total":856,"page":430,"limit":857,"hasMore":858},[574,604,638,669,704,732,760,789,817,846],{"slug":575,"title":576,"shortTitle":577,"nativeName":578,"romanized":579,"countrySlug":539,"region":540,"baseServings":580,"prepMinutes":432,"cookMinutes":581,"difficulty":542,"course":582,"diet":584,"mainIngredients":585,"images":587,"keywords":597,"publishedAt":567,"updatedAt":567,"authorSlug":568},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len",6,15,[583,544],"sauce",[547,548],[482,457,462,475,586],"cilantro",[588,591,593,595],{"alt":589,"src":590},"Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice","\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[598,599,600,601,602,603],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"romanized":609,"countrySlug":539,"region":610,"baseServings":435,"prepMinutes":611,"cookMinutes":612,"restMinutes":581,"difficulty":613,"course":614,"diet":617,"mainIngredients":618,"images":621,"keywords":631,"publishedAt":567,"updatedAt":567,"authorSlug":568},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",45,75,"hard",[615,616],"soup","main",[547,548],[619,620,457,479,586],"chicken","tapioca-starch",[622,625,627,629],{"alt":623,"src":624},"Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion","\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[632,633,634,635,636,637],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"romanized":643,"countrySlug":539,"region":610,"baseServings":435,"prepMinutes":644,"cookMinutes":645,"difficulty":646,"course":647,"diet":648,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":567,"updatedAt":567,"authorSlug":568},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",35,40,"medium",[616],[547,548],[650,651,619,652,479],"rice-noodles","coconut-milk","lemongrass",[654,657,659,661],{"alt":655,"src":656},"Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs","\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[664,633,665,666,667,668],"khao poon","coconut curry","rice vermicelli","banana flower","lao",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"romanized":674,"countrySlug":539,"region":540,"baseServings":675,"prepMinutes":645,"cookMinutes":676,"restMinutes":677,"difficulty":646,"course":678,"diet":681,"mainIngredients":684,"images":687,"keywords":697,"publishedAt":567,"updatedAt":567,"authorSlug":568},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",8,70,240,[679,680],"dessert","snack",[682,683,548,547],"vegetarian","vegan",[685,651,686],"sticky-rice","banana",[688,691,693,695],{"alt":689,"src":690},"Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana","\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[698,699,700,701,702,703],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"romanized":709,"countrySlug":539,"region":540,"baseServings":435,"prepMinutes":541,"cookMinutes":433,"difficulty":542,"course":710,"diet":711,"mainIngredients":712,"images":715,"keywords":725,"publishedAt":567,"updatedAt":567,"authorSlug":568},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",[616],[547,548],[713,685,714,479,475],"ground-pork","mint",[716,719,721,723],{"alt":717,"src":718},"Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it","\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[726,727,668,728,729,730,731],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"romanized":737,"countrySlug":539,"region":738,"baseServings":435,"prepMinutes":739,"cookMinutes":739,"difficulty":646,"course":740,"diet":741,"mainIngredients":743,"images":746,"keywords":756,"publishedAt":567,"updatedAt":567,"authorSlug":568},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river 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