Green papaya salad: In Laos and at home

Sometime in September 2011, outside the Bull and Last pub in Hampstead (review here) and whilst tucking into roast beef and drinking cider, Bella, Jen and I concocted a plan. We’d all done a fair bit of travelling pre and post university, but after two years in full time employment our feet were getting rather itchy. So we decided to use Christmas as a way of stretching our limited two weeks holiday into three, and explore Laos and Cambodia. We spent Christmas Day in the air, eating unseasonal Emirates food and then gawking at the amount of gold in Dubai airport. We changed in Bangkok and then flew into Luang Prabang in Northern Laos. I have two crystal clear memories of this journey. The first is the glint of a golden temple roof, peeking over dense mountain forest, seen through the propellers of our little plane which spun the rays from the evening sun into a web of shimmering light. The second is of the bridge into Luang Prabang. Airports and their surrounds often feel very generic, and it took this woobly wooden bridge, which improbably took the weight of our car, to make me realise just where I was. In Asia. For the first time. Over the next three weeks we travelled to the north of Laos, then flew down to the south of the country, before making our way overland to Phnom Penh, to Kep on the coast and then back up to Siem Reap and Angkor Wat, from where we sadly flew home.

We had excellent food throughout our trip, including lots of fried chicken noodle and fruit shakes, but my favourite dish by far was green papaya salad which I had a number of times. It’s called som tam in Thailand, where it is frequently served with beef jerky, but to me it will always be typically Laos. The plate of this salad that I remember most vividly is the one I had on New Year’s Day. After a late night lighting Chinese lanterns and dodging errant fireworks, we’d flown from Luang Prabang down to Pakse early that morning. A short bus ride later, which answered the question how many people can you fit in a tuk-tuk (13 people, 4 monks, 2 goats and chicken, in case you were wondering), we arrived in Champasak and found a place to stay, a rather rundown guesthouse which nevertheless had lovely sunset views of the Mekong river. Determined to make the most of our time, despite our tiredness, we headed straight out to Wat Phu that afternoon.

I loved Wat Phu, and in hindsight, much preferred it to the overly crowed Angkor Wat. It was originally built as a tribute to the Hindu god Shiva, but was converted into a Buddhist place of worship so includes icons from both religions. Now in ruins, the rocky paths are overhung with beautiful white franchipani trees, and the arduous climb to the top (Jen got ‘stumpy’ – step grumpy)  is rewarded with stunning views of the valley below. It’s a peaceful place, despite the tourists, and our explorations into the surrounding undergrowth, felt like just that, explorations. Ta Prohm at Angkor Wat may be where Tomb Raider was filmed, but it was hard to feel very Lara Croft when surrounded by hoards of people all after the same photo.


The road to Wat Phu, Champasak



Champasak, Laos


Bella and I climbing steps in Wat Phu


The view from the top of Wat Phu

After an afternoon of climbing and scrambling over rocks; hot, dusty and exhausted we headed back to our guesthouse. While the other two tried to wash the dirt off with ineffectual showers (water pressure is not something Laos and Cambodia value apparently), I sat down at the little attached café and ordered a green papaya salad as a snack. It arrived quickly, the fresh green papaya coated in a hot, sweet sauce and topped with salty peanuts. I’m a big advocate of food synergy – the best meals of my life aren’t the fanciest, but the ones that were just what I fancied in that moment. It left me feeling cleaner, and more refreshed and revived than our pathetic showers ever managed to.


View of the Mekong from our guesthouse, Champasak

Even now, over three years later, whenever I am feeling hot and bothered I crave this salad. I’ve found a pretty good version at La Du Du, a Vietnamese restaurant in West Hampstead, but it is served with pork and prawns, which seems gilding the lily to me. I wanted to recreate the simple, bold flavours of the salad I remembered. I found a green papaya in an Asian supermarket in China Town (Loon Fung, Gerrard Street), but was shocked at how expensive it was – just over £5. I knew the dominate flavours would be lime and chilli, but I also needed sugar (I had some coconut palm sugar in my cupboard which I used) for sweetness, ginger and garlic to add depth, and fresh basil and mint and toasted peanuts to finish. Ingredients assembled I tinkered with methods and ratios until I was happy. And happy I was. Definant of the weather, and ignoring my shivers, I ate it outside. I can’t wait to make it again in the hot summer, when I know it will be the perfect refreshment.


Ingredients for Green Papaya Salad

Green papaya salad

Green papaya salad

Recipe for green papaya salad

1 green papaya

4 garlic cloves

A thumb sized piece of ginger

1 red chilli, seeds removed

1 tbsp fish sauce

2 tbsp palm sugar or sugar

Juice of two limes

A handful of mint

A handful of basil (Thai basil if you can get it)

A handful of peanuts


Chop the garlic, ginger and chilli together until they form a paste.

Mix the paste with fish sauce, sugar and lime juice.

Grate the papaya and toss with the dressing, mint and basil leaves.

Dry fry the peanuts, roughly chop and sprinkle on top.

Serve with a Beer Laos, if you can find one!


  1. thesinglegourmetandtraveller April 14, 2014 / 9:37 am

    What a fantastic trip and it’s so nice when you can recreate a favourite dish to remind you of a good holiday. But yes, £5 was rather a lot for the papaya 🙂

    • The Very Hungry Londoner April 14, 2014 / 11:28 am

      Thank you – and yes, apparently they are so expensive as they have to ship them in from Thailand x

  2. Tanya Antosik April 14, 2014 / 11:23 am

    Sounds delicious. I’m a big fan of Thai mango salads myself. I too love to re-live a good travel experience through my fork from time to time.

  3. indahs April 14, 2014 / 11:25 am

    Sounds delicious! Thank you for the recipe!

  4. crowdedearthkitchen April 14, 2014 / 4:09 pm

    What a fun salad! The Global Recipe Project is seeking an authentic recipe from Laos, as part of a fundraiser cookbook to benefit global food self-sufficiency programs. I hope you will consider donating a recipe to this worthy cause! Details at Please feel free to contact me with any questions. 🙂

    • The Very Hungry Londoner April 14, 2014 / 4:14 pm

      Of course – I’d love to! I’m not from Laos though… is that an issue? I’m 100% British! Can it be this one?

      • crowdedearthkitchen April 14, 2014 / 4:27 pm

        Not a problem at all; I am rapidly learning through this project how wonderful, authentic recipes come from travelers and citizens alike! Yes, this would be a great recipe. 🙂

          • crowdedearthkitchen April 14, 2014 / 4:36 pm

            If you could just submit the link through the website, that would be great. There’s no need to retype anything. If it’s submitted/linked in that manner, I know I have permission to use the recipe when I’m re-reading them and compiling the cookbook. Thanks! 🙂

  5. frankiesfeast April 16, 2014 / 10:24 am

    This looks delicious!! I’m feeling inspired to revisit some of the dishes I had in Indonesia last year!

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