Tum Mark Hoong

Perfect for summer...



Prep time

10 minutes

Cook time

30 minutes

This tangy Laotian salad makes a great side dish on a summer’s day.


20g  coriander, finely chopped
120g green beans, ends removed
300g green papaya or mooli, grated
70g carrot, grated
80g plum tomatoes, halved
50g cabbage, sliced
garlic cloves, crushed 
1 chilli, diced 
10 anchovies 
50g peanuts
1 lime
4 tsps tamarind sauce
4 tbsps fish sauce
1 tbsp soy sauce


  1. Crush together 30g of the peanuts and anchovies.
  2. Next, add the chilli and garlic, and continue to crush.
  3. Add the tamarind, fish sauce, and juice of half the lime.
  4. Mix together until a loose paste forms, then place this in a large mixing bowl. Add the green beans and tomatoes and crush them down in a pestle and mortar or in a bowl with a spoon.
  5. Now, add the green papaya/mooli, carrot, coriander, cabbage and remaining peanuts.
  6. Mix together and serve.

Chef’s tips

In Lao green papaya is traditional however, this can easily be replaced by a number of vegetables such as mooli, carrot or courgette.


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