Being Kon Lao

When people learn that I'm kon Lao I'm sure whatever I do they assume it’s what a typical Lao person would do. So I try to come correct. Learn about my culture so when things come up and I talk about our culture and traditions to other people they will (and I will) know whats the acceptable way to do things.

Anyways so really I wanted to talk about food.

Something cool about being kon Lao is Laotian food. I know there are tons of other delicious food out there from many different cultures, but man do I love my spicy thum bak hoong (papaya salad.) I have a lot of other favorite dishes, but this one is it. If I could eat thum bak hoong all the time with warm sticky rice I would.
 

I wanted to share my thum bak hoong recipe and technique with you. I was using one technique, but later on I figured out it wasn’t working for me and I tried another which seems to still be working for me.

Thum Bak Hoong (Papaya Salad) Recipe

3 cups shredded papayas
1 garlic clove

6 Thai chilies ( I like spice, but you can go for less)
1 tablespoon shrimp paste

3 tablespoon fish sauce
1 tablespoon msg
1 tablespoon fermented fish (padek option) 

5 tablespoons sugar
3 tablespoons lime juice 

8 cherry tomatoes, but in half

a pinch of salt

1. Using a large mortar and pestle and pound garlic, chillies and a pinch of salt together.
2. Add shrimp paste, fermented fish, fish sauce, msg, sugar, lime juice and tomatoes. Carefully pound together.
3. Add papaya and use a spoon to help mix ingredients together.
4. Taste and adjust to your taste, its should be sweet, sour, salty and hot.
5. Enjoy.

About 15 min to make.