{"id":520,"date":"2024-08-20T04:51:24","date_gmt":"2024-08-20T04:51:24","guid":{"rendered":"https:\/\/demoat.goodcare.com.vn\/?p=520"},"modified":"2025-01-21T08:52:29","modified_gmt":"2025-01-21T08:52:29","slug":"tam","status":"publish","type":"post","link":"https:\/\/attravel.vn\/en\/tam\/","title":{"rendered":"Tam"},"content":{"rendered":"
To go a day without eating Tam<\/em>\u00a0is almost a challenge in its own right when traveling in Laos. Always paired with sticky rice, this is literally the staple of the Laotian diet.<\/div>\n
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Made with a variety of fruits, the most common way to have it is with wonderfully crispy shredded green (unripe) papaya, known as\u00a0tam makhoong<\/em>.<\/p>\n

Each ingredient is either pounded, sliced, or shredded, but they are all raw, and go one by one into a massive pestle. The pounding of the mortar, the \u2018Tam\u2019 action, is what gives this dish its name.<\/p>\n

To talk about\u00a0Tam MakHoong<\/em>\u00a0as \u2018Papaya salad\u2019 though, won\u2019t quite prepare you for what you\u2019ll get when you order a great version.\u00a0Pa Daek<\/em>, that dearly loved fermented fish sauce addition in nearly every part of Laos local cuisine, shows its presence nowhere more than in this dish.<\/p>\n

MakHoong<\/em>\u00a0means Papaya, but you can order it with any fruit or vegetable you see around you. Try pointing to something, say the word \u2018Tam,\u2019 (sounds like \u2018Thumb\u2019) and wait to see if the chef starts to reach for another handful of fresh chilis.<\/p>\n

The word \u2018Umami\u2019 was invented to describe this next plate<\/strong><\/p>\n

Using what you see around you would be simply following what Laos people have done for centuries \u2013 trying out anything that grows as something for fermented fish juices and mashed chilis to grab onto, and thoroughly soak with flavor.<\/p>\n

\"\"<\/p>\n

TAM MAK HOONG \u2013 LAOS GREEN PAPAYA SALAD<\/p>\n

Another impressive version that will blow your taste buds is\u00a0tam makkluay<\/em>, a green banana pounded mixture.<\/p>\n

It took me a minute to even begin to put into words the feelings that were coursing through my taste-buds while eating this.<\/p>\n

If you can imagine every flavor center of the tongue being pushed to maximum stimulation, that would be the same feeling it will give you. It was insanely sour, while also fully bitter amidst blazing chili heat, while also just umami in the extreme \u2013 this dish has it all.<\/p>\n

This article gives a\u00a0great briefing\u00a0before any Laos food experience. I was even more appreciative after reading it, and I was definitely hungry!<\/p>\n

Where to go:\u00a0<\/strong>Som Tam LuangPrabang in Vientiane<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

To go a day without eating Tam\u00a0is almost a challenge in its own right when traveling in Laos. Always paired with sticky rice, this is literally the staple of the Laotian diet. Made with a variety of fruits, the most common way to have it is with wonderfully crispy shredded green (unripe) papaya, known as\u00a0tam […]<\/p>\n","protected":false},"author":1,"featured_media":18470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-laos"],"acf":[],"yoast_head":"\nTam - ATT Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/attravel.vn\/en\/tam\/\" \/>\n<meta property=\"og:locale\" content=\"vi_VN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tam - ATT Travel\" \/>\n<meta property=\"og:description\" content=\"To go a day without eating Tam\u00a0is almost a challenge in its own right when traveling in Laos. 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