Tam mak houng (papaya salad) is considered one of the most traditional and traditional dishes of Laos. The sour and spicy taste has long been an inseparable part of the lifestyle of people living along the Mekong River.

Lao food booth at the 2025 International Food Culture Festival.

For Lao people, tam mak houng is present in every daily meal, sometimes just a snack while chatting, sometimes a dessert in parties. In any region of the land of Champa, people can easily find this dish. Lao people love the crunchy taste, the sour and spicy flavor of papaya fibers mixed with chili, lemon, carrots and Padek fish sauce, creating an unforgettable "symphony of taste".

The sound of the pestle echoed throughout the festival space, making the Lao cuisine stand out even more. Fresh ingredients were displayed on simple but eye-catching bamboo trays. The characteristic strong aroma of Padek fish sauce mixed with the spicy chili spread in the air, stimulating the senses of the diners patiently waiting in line to enjoy it.

Mr. Somsay Nonglath, the booth representative, could not hide his joy when witnessing the large number of visitors enthusiastically welcoming the taste of his homeland. He emotionally shared that: In Laos, everyone is attached to tam mak houng. Children as young as ten can make this dish themselves. In the past, when there was a shortage, tam mak houng eaten with sticky rice was enough for a meal. Up to now, this dish has become an indispensable part of every important occasion of the Lao people, bringing with it pride in history and culture.

A standard dish of tam mak houng requires the cook to understand the balance between the ingredients. The papaya must be of the right age, so that after being grated, it still retains its crispness and freshness. The pounding process is the soul of the dish: Garlic and chili are crushed to bring out the aroma, then mixed with the thick brown padek fish sauce. When the papaya, sliced ​​tomatoes and carrots are put into the mortar, the cook must skillfully pound so that the spices are absorbed evenly while the papaya still retains its attractive crunchiness.

It was this performance that attracted many young people to stop and explore . Pham Thuy Thanh, 21 years old, a student at the Academy of Journalism and Communication, shared that she came to the festival to find new Western flavors, but was conquered by the bustling sound of the pestle from the Lao booth. The spicy, rich taste and crunchiness of tam mak houng made her extremely excited.

Closing the journey of taste experience for diners, tam mak houng goes beyond the meaning of a dish. It is a unique cultural bridge, contributing to affirming the exchange and friendship between countries in the context of integration./.

    Source: https://www.qdnd.vn/van-hoa/doi-song/huong-vi-lao-giua-lien-hoan-van-hoa-am-thuc-quoc-te-1015854