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.
Ingredients
4 ripe tomatoes
4 shallots, unpeeled
6 cloves garlic, unpeeled
5 Thai chilies
2 tablespoons fish sauce
1 tablespoon lime juice
Cilantro, chopped
Spring onions, sliced
Instructions
1Char the tomatoes, shallots, garlic, and chilies directly over an open flame until blackened and softened on all sides.
2Peel the charred shallots and garlic, then roughly chop all the roasted vegetables.
3Pound everything together in a mortar and pestle to a chunky sauce consistency.
4Season with fish sauce and lime juice, mixing well and adjusting to taste.
5Fold in chopped cilantro and spring onions just before serving.
6Serve 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.