Shredded bottle gourd with dried shrimp, lime, and chili β a light, refreshing Laotian salad.
Tam maak thoung is a lighter alternative to som tam (green papaya), using bottle gourd instead. The pale, mild gourd is pounded with dried shrimp, lime, fish sauce, and chili to create a refreshing salad that's often served alongside rich, spicy curries or grilled meats. It's particularly popular during warmer months.
Serves 2
In a mortar, pound chilies and garlic until fragrant.
Add dried shrimp and pound gently to break up.
Add shredded bottle gourd and pound lightly to bruise.
Add lime juice, fish sauce, and palm sugar. Toss well. Top with peanuts and serve immediately.
Bottle gourd should be young and tender.
Don't over-pound β maintain texture.
Eat immediately for maximum crunch.
Use zucchini if bottle gourd is unavailable
Add grilled shrimp instead of dried
Mix with long beans
Best eaten immediately. Can refrigerate 1 hour.
Tam maak thoung is a traditional Laotian salad often made during the warmer growing season when bottle gourds are abundant.
Asian markets sell them fresh. Look for young, pale ones. Zucchini is a pale substitute.
Traditional versions use dried shrimp. Make vegetarian by omitting it and adding extra peanuts.
Per serving Β· 2 servings total
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