This is my Lao version call Thum Mak Houng. Here I added slices of small green eggplant and salted paddy crabs. There are also some very stinky additions because I make my version with shrimp paste and a super fermented fish sauce called pa-daek in Lao or pla-raa in Thai. I like mine to be HOT! and sour and a little sweet. I tend to make it too spicy sometimes but it is so delicious. My favorite!

The recipe is here.

One Comment:

  1. Maangchi New York City joined 8/08 & has 12,045 comments

    It looks very delicious!
    “stinky additional”! ooh, I’m getting excited! : )
    This recipe is quite versatile. I often make green mango som tam which is my favorite these days.Whenever I make som tam, I think about Tanja who taught me this recipe in the video! https://www.maangchi.com/recipe/som-tam

    If you want to share your special recipe, please leave it here. https://www.maangchi.com/talk/forum/reader-recipes

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