{"id":17732,"date":"2026-08-07T11:52:09","date_gmt":"2026-08-07T04:52:09","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17732"},"modified":"2026-10-23T16:08:19","modified_gmt":"2026-10-23T09:08:19","slug":"make-lao-papaya-flower-salad-soup-dok-mak-houng","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/make-lao-papaya-flower-salad-soup-dok-mak-houng\/","title":{"rendered":"Make Lao Papaya Flower Salad (Soup Dok Mak Houng)"},"content":{"rendered":"<p>Papaya flower salad is a traditional Lao dish with a slightly bitter taste, the aroma of fresh herbs, and the spiciness of chilies. It is commonly enjoyed with Lao sticky rice and is a way to preserve traditional Lao food knowledge.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>200 g papaya flowers<\/li>\n<li>5-10 fresh chilies<\/li>\n<li>3-5 cloves garlic<\/li>\n<li>2-3 shallots<\/li>\n<li>2 tablespoons boiled padaek (fermented fish sauce)<\/li>\n<li>Fish sauce, to taste<\/li>\n<li>1 teaspoon seasoning powder<\/li>\n<li>2-3 sprigs coriander<\/li>\n<li>1-2 tablespoons roasted white sesame seeds<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Wash the papaya flowers thoroughly. Boil them in water for 5-10 minutes to reduce their bitterness.<\/li>\n<li>Remove the flowers from the water and place them in cold water. Drain and gently squeeze out the excess water.<\/li>\n<li>Grill the chilies, garlic, and shallots until cooked. Then pound them together until finely crushed.<\/li>\n<li>Add the papaya flowers and pound gently until they are slightly broken up and mixed with the other ingredients.<\/li>\n<li>Season with boiled padaek, fish sauce, seasoning powder, and roasted white sesame seeds. Mix well.<\/li>\n<li>Add the finely chopped coriander and mix everything together. Serve with sticky rice.<\/li>\n<\/ol>\n<p><strong>Tip:<\/strong> If the papaya flowers are very bitter, boil them twice, changing the water each time, to reduce the bitterness.<\/p>\n","protected":false},"template":"","format":"standard","story-type":[261,247],"type-of-story":[269],"class_list":["post-17732","story","type-story","status-publish","format-standard","hentry","story-type-lao-kitchen","story-type-vegetable-dishes","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"Preserving Traditional Lao Food Knowledge for Future Generations","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17330,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,247]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/247"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17732"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17732"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}