The Lao tam tradition — the family of pounded salads made in the clay mortar using the bruising-and-tossing technique (Entry TH-08 principle) — extends well beyond green papaya salad to encompass a wide range of vegetables, fruits, and ingredients. Duguid documents multiple tam preparations across Laos and northern Thailand.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)