Lao Green Papaya Salad with Padaek and Smoked Catfish

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A signature Laotian salad built around crisp shredded green papaya, pungent padaek (fermented fish sauce), and smoky flaked catfish. Unlike its Thai cousin, this version leans deeper and more savory thanks to the fermented sauce and toasted rice powder, all tossed together in a clay mortar. Serve with sticky rice and fresh greens for an authentic Vientiane experience.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 11 gSugar
• 11 gProtein
• 720 mgSodium
• 420 mgPotassium
• 85 mgCalcium
• 1.6 mgIron
• 78 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the dressing base

• 2 tablespoons padaek (Lao fermented fish sauce)
• 3 tablespoons fresh lime juice
• 1 tablespoon palm sugar, finely chopped
• 2 garlic cloves, peeled
• 1-2 Thai bird's eye chilies, smashed
• 1 teaspoon shrimp paste (optional)

For the salad

• 1 medium green papaya (about 2 lb), peeled and finely shredded
• 1 small ripe tomato, cut into thin wedges
• 4 long beans or Chinese long beans, cut into 1-inch pieces
• 1/3 cup smoked catfish or dried snakehead fish, flaked
• 2 tablespoons toasted sticky rice powder (khao khua)
• 1 small Thai shallot, thinly sliced
• 2 tablespoons roasted unsalted peanuts, lightly crushed
• 1/4 cup mixed fresh cilantro and mint leaves

Directions

1. Lightly toast 2 tablespoons of dry sticky rice grains in a small skillet over medium heat for 4-5 minutes until deep golden, then grind to a coarse powder in a mortar for the khao khua.
2. In a clay or stone mortar, pound the garlic and chilies with a light pounding motion until roughly bruised and aromatic, about 30 seconds.
3. Add the palm sugar and padaek (and shrimp paste if using), then pound briefly to help the sugar dissolve into the fermented sauce.
4. Pour in the lime juice, stir, and taste; the dressing should hit a sharp-sour-salty note with a sweet edge – adjust sugar or lime as needed.
5. Add the long beans and lightly bruise them 3-4 times so they crack but stay intact, then add the tomato wedges and gently press once.
6. Pile in the shredded papaya, flaked smoked fish, shallot, and toasted rice powder, then toss and fold with a large spoon for about 30 seconds until everything is glossy and evenly coated.
7. Transfer to a shallow bowl or plate, scatter the crushed peanuts and fresh herbs over the top, and serve immediately alongside warm sticky rice, raw cabbage leaves, and jaew bong dipping sauce.

Cook’s Notes

• Padaek is the soul of this dish – if you cannot find it, substitute 1.5 tablespoons Thai fish sauce mixed with 1 teaspoon anchovy paste, though the flavor will be milder.
• A clay mortar (khok) gives the most authentic result because the rough interior gently bruises the papaya without crushing it; a wooden bowl with a flat-bottomed pestle is a fine substitute.
• Always taste the dressing before adding the papaya: Lao cooking balances four flavors (sour, salty, spicy, sweet) and every bottle of padaek differs in saltiness.
• To shred the papaya easily, use a julienne peeler or a traditional Lao-style kaa knife and work over a bowl to catch the crisp strands.
• Serve within 5-10 minutes of mixing so the papaya keeps its crunch; the salt and lime will wilt it if left too long.

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