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!
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My cookbooks
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
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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