This is a summer favorite when green papaya and long green beans are in season. It is usually topped with grilled shrimp. It tastes 'cooked', but the cooking is actually bruising the vegetables to soak in the salty, sweet, sour dressing. —edamame2003
Test Kitchen Notes
Without a pok pok, I just put it in a bowl with a tight lid and shook it violently to bruise everything a little bit. I found it on the spicy side, but a lovely mix of salty and sweet. —Stephanie Bourgeois
For the dressing
palm sugar (or regular sugar)
crushed Thai bird peppers (optional or remove seeds to adjust)
For the salad
shredded green papaya
to 10 cherry tomatoes
long green beans, cut into 1" pieces
roasted peanuts, chopped for garnish(optional)
cilantro leaves for garnish
In This Recipe
In a mortar, smash the garlic into a paste.
Add the chili peppers and smash lightly.
Move to a separate bowl and add the remaining 'dressing' ingredients. Adjust to your taste.
In the mortar add the 'salad' ingredients to fill up to half the mortar. Bruise the vegetables using the pestle.
Add some of the dressing and lightly pound the dressing into the vegetables.
Continue until all the salad and dressing is mixed.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.