Oct 10, 2008
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Lao Tomato Dip

Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.
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Lao Tomato Dip Credit: André Baranowski

3⁄4 lb. cherry tomatoes
8 garlic cloves, halved
6 Thai chiles, stemmed
2 shallots, halved
1⁄2 red bell pepper, stemmed and seeded
1⁄4 cup chopped cilantro
2 tbsp. fish sauce
1⁄4 tsp. kosher salt
Steamed long beans, cut in segments
Steamed cabbage, cut in wedges
Raw Thai eggplants, quartered

1. Heat broiler; place a rack 4" from heat source. (Alternately, prepare a medium-hot charcoal fire; place a vegetable grate over the grill top.) Put tomatoes, garlic, chiles, shallots, and bell pepper on a foil-lined baking sheet (or on grill top if grilling). Broil or grill vegetables, turning once, until charred, about 8 minutes. Let cool.

2. Transfer garlic, chiles, shallots, and bell pepper to a food processor; pulse until chopped. Add tomatoes; pulse until just chunky. Transfer dip to a bowl; stir in cilantro, fish sauce, and salt.

3. Serve with long beans, cabbage, and eggplant.

SERVES 4

Lao Tomato Dip

This article was first published in Saveur in Issue #115

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Ratings & Reviews (2)

noAvatar
It's amazing how much cross cultural similarity there is in seemingly disparate parts of the world. This dish is a perfect example. Exchange a few items, but the basis of this dish is so similar to a roasted Mexican or Latin American salsa, with tomatoes, chile. garlic cilantro and onion as the common denominators. The briny saltiness of the fish sauce adds a distinctly SE Asian element. This is a very good basic salsa, er, dip!
noAvatar
Those chili paste we eat in Laos with steamed glutinous rice and deep-fried meat or chicken.

Wimonlack Blom-Boonvises
wblom.onecafe@gmail.com
www.onecafe.se
Lao Tomato Dip 4 5 2 2

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