Green Papaya Salad Laos - Tam Mak Houng (ສະຫຼັດ ໝາກຫຸ່ງ- ຕຳໝາກຮຸ່ງ)
Ingredients
Half a green papaya
2 carrots
6 very sweet cherry tomatoes
A lime with its skin
1 cup of powdered sugar
a tbsp of crab paste (Be careful, use Nam Pou and not Kapi, it's crab but it has nothing to do with one being salty and the other sweet)
4 cases of Pa Dhek (which can therefore be replaced by Nuoc Mam pfff..)
3 cloves of garlic
2 small fermented crabs found frozen at Paris Store
1 to 4 red peppers (frankly, for Paris, just one pepper is enough)
For the garnish, and in order of importance: a bag of fried pork rind, a few stems of water bindweed (Phak Bong) and a few leaves from a ball of cabbage.
1 pinch of salt

Preparation
Start by grating the papaya and carrots after peeling them.
Cut the lime into small wedges, keeping the skin
Crush the garlic cloves until you obtain a paste.
Add the pepper cut into quarters, pound.
Add the lime and press each piece vigorously with the pestle. This is important to release the flavor of the zest.
Then add the tomatoes and mash them gently.
Add sugar and salt, and stir
Dilute the Nuoc Mam and add it to the mortar, mix again.
Finally add the two small fermented crabs
Add the papaya and carrots. Each time we add a handful and mix delicately