This recipe comes from Terese Allen's cookbook Fresh Market Wisconsin (Amherst Press, 1993). On the podcast "Beyond Cheeseheads in the Wintry North," Allen offers Tomsum as a good example of how Hmong cuisine has been influenced by its Wisconsin setting. Originally made with unripe papaya, this version offers the option of using carrots or turnips.
5 to 6 cups peeled and shredded carrot, cucumber, turnip or unripe papaya (divided)
2 teaspoons minced garlic
2 to 5 red or green
Thai hot peppers, chopped
1/2 cup roasted, lightly salted peanuts, ground
2 tablespoons dried shrimp, ground
3 to 4 thin slices tomato
3 thin slices lime, plus additional lime juice to taste
2 teaspoons bottled Thai fish sauce
2 teaspoons sugar or to taste
Combine 2 cups shredded vegetable with garlic and hot peppers in large bowl or wooden mortar. Use large spoon or wooden pestle to smash and press mixture for several minutes (you'll be able to "hear" moisture in dish after a while). Add remaining ingredients, including remaining shredded vegetable. Continue to smash and press mixture until vegetables are limp and juicy and ingredients are well-combined, 5 to 10 minutes. Add more lime juice or sugar to taste. Serve at room temperature with grilled chicken and/or sticky rice. Makes 4 servings.
©Terese Allen