Tam

When traveling in Laos, going a day without eating Tam is almost a challenge in and of itself. This is the staple of the Laotian diet, always served with sticky rice. The most common way to eat it is with wonderfully crispy shredded green (unripe) papaya, also known as tam mak hoong.

Each ingredient is pounded, sliced, or shredded, but they are all raw and go into a massive pestle one by one. This dish gets its name from the pounding of the mortar, also known as the 'Tam' action. However, referring to Tam Mak Hoong as 'Papaya salad' will not prepare you for what you'll get when you order a great version. Pa Daek, the much-loved fermented fish sauce addition to nearly every aspect of Laos local cuisine, is nowhere more prominent than in this dish.

Mak Hoong translates to "Papaya," but you can order it with any fruit or vegetable you see. Try pointing to something, saying 'Tam' (which sounds like 'Thumb,' and watching to see if the chef reaches for another handful of fresh chilis.

Using what you see around you is simply doing what Laos people have done for centuries – trying out anything that grows as something for fermented fish juices and mashed chilis to grab onto and soak up flavor.

Tam mak kluay, a green banana pounded mixture, is another impressive version that will blow your taste buds away. It will give you the same sensation as if every flavor center of your tongue were pushed to maximum stimulation. It was insanely sour, but also fully bitter amidst blazing chili heat, and also extremely umami – this dish has it all.