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The Mopho Som Tam


For the vinaigrette

For the salad

Cooking Directions

1. In a mortar and pestle pound together the dried shrimp, garlic, sliced chili and palm sugar until it forms a paste.

2. Gently work in the fish sauce, tamarind water and juice of two limes.

3. Drain the cucuzza squash from the chilled water and add it to the mortar and pestle.

4. Bruise the squash lightly with the pestle allowing the vinaigrette to penetrate the cells of the squash.

5. Pour the bruised squash and vinaigrette into a large bowl and toss in the remaining ingredients.

6. Serve immediately. Serves 6 guests.

(Alternately the vinaigrette can be made in a blender if no mortar and pestle is available. Once the vinaigrette is made in the blender mix it with the drained cacuzza squash and let them marinate together of 10 minutes and then toss in the remaining ingredient.)

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