Tam Mak Tèng – Lao Spicy Cucumber Salad, Classic Mortar Recipe

The Lao spicy cucumber salad, called Tam Mak Tèng (ຕຳຫົງເຫົາຫົງ), is a refreshing and spicy variant of the famous Tam Mak Houng (green papaya salad). It is prepared by pounding the ingredients in a mortar, a traditional method that releases the aromas and creates a pleasant texture.

Ingredients (for 2 people)

• 1 firm cucumber, peeled and finely shredded
  (ຫາກເຕັງ — mak teng)

• 2 to 3 fresh bird’s eye chilies (adjust according to your spice tolerance)
  (ໝາກແພດນ້ອຍ — mak phet noi)

• 2 garlic cloves
  (ກະເທັຍມ — ka thiam)

• 1 ripe tomato, cut into pieces
  (ໝາກເລນ — mak len)

• Juice of 1 lime
  (ນ້ຳມັກເນາວ — nam mak nao)

• 1 tablespoon fish sauce (Nam Pla)
  (ນ້ຳປາ — nam pa)

• 1 tablespoon Lao fermented fish sauce called Padek (or fermented shrimp paste)
  (ປາແດກ — padek or ກ້າປີ — kapi)

• 1 teaspoon palm sugar or white sugar
  (ນ້ຳຕານ — nam tan)

• A pinch of salt
  (ເຄື່ອງເກັດ — kheuang ket)

• Optional: a pinch of monosodium glutamate (MSG)

What is Padek?

Padek is a traditional fermented fish sauce from Laos, thicker and less filtered than Thai fish sauce. It often contains chunks of fermented fish and has a very strong, salty, and umami flavor. It is a key ingredient in Lao cuisine. If you can’t find Padek, you can substitute it with fermented shrimp paste (kapi).

Preparation

1. Prepare the ingredients: peel and finely shred the cucumber (mak teng). Cut the tomato into pieces (mak len). Peel and roughly chop the garlic (ka thiam).

2. In a mortar (khok), pound the garlic, chilies (mak phet noi), salt (kheuang ket), and sugar (nam tan) until you get a coarse paste.

3. Add the tomato pieces and lightly pound to release the juice without turning it into a puree.

4. Add the lime juice (nam mak nao), fish sauce (nam pa), and Padek (or fermented shrimp paste). Mix well.

5. Incorporate the shredded cucumber and gently mix to coat the ingredients without crushing the cucumber.

6. Serve immediately, ideally with sticky rice (khao niew) and grilled meats like chicken or fish.

Notes

• Preparing the salad in a mortar is essential to release the aromas and achieve the characteristic texture.

• Some regional variations add yardlong beans (tua fak yao) or roasted peanuts (thua tom) for extra crunch.

• Padek can be replaced by fermented shrimp paste if needed.

Serving suggestions

This salad is typically enjoyed with sticky rice (khao niew), Lao dried beef (sin heng), or served alongside dishes like lap (spicy minced meat salad) or mou kapi (fermented pork).

For a milder version, adjust the amount of chili and fish sauce to taste.