It has been raining on and off in Luang Prabang, Laos the last couple of nights. We woke up to a few broken mango tree branches on the ground and decided to cut a couple more branches of the mango tree off.
What was there to do with a basket full of mangoes? Well, there was green mango snack time with the dried and wet dipping sauce and then many sessions of Tam Mak Muang (ຕໍາໝາກມ່ວງ) or Lao Green Mango Salad.
I’m used to making Green Mango Salad with fresh chili pepper but it was a delicious experience to use dried chili peppers in Tum Mak Muang. Some of my relatives said Tum Mak Houng and other types of Tum taste better with dried chili peppers. I’m not the one to argue with that. 🙂