A smoky and tangy dipping sauce made from fire-roasted tomatoes, charred shallots, garlic, and chilies pounded together in a mortar. This essential Laotian condiment accompanies grilled meats, sticky rice, and fresh vegetables.
Nutrition & Info
Equipment Needed
Instructions
-
1
Char the tomatoes, shallots, garlic, and chilies directly over an open flame until blackened and softened on all sides.
-
2
Peel the charred shallots and garlic, then roughly chop all the roasted vegetables.
-
3
Pound everything together in a mortar and pestle to a chunky sauce consistency.
-
4
Season with fish sauce and lime juice, mixing well and adjusting to taste.
-
5
Fold in chopped cilantro and spring onions just before serving.
-
6
Serve in small dishes alongside sticky rice, grilled meats, or fresh vegetables.
Did You Know?
The charring of vegetables directly over flame before pounding is a defining technique of Laotian cuisine that imparts a smoky depth not achievable through oven roasting.
Chef's Notes
Equipment Tips
- mortar and pestle
- grill or open flame
The Story Behind Jaew Mak Len
Jaew dipping sauces form the backbone of Laotian flavor, and Jaew Mak Len is perhaps the most universally loved version. The technique of fire-roasting ingredients before pounding them dates back to the earliest cooking methods in the Mekong region, when cooks had only open flames and stone mortars at their disposal. This sauce bridges the gap between the fresh and the cooked, the raw and the charred.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!