Lao Tomato Dip



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.

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.

Serve with long beans, cabbage, and eggplant.



  • ¾ lb. cherry tomatoes
  • 8 cloves garlic, halved
  • 6 Thai chiles, stemmed
  • 2 shallots, halved
  • ½ red bell pepper, stemmed and seeded
  • ¼ cups chopped cilantro
  • 2 tbsp. fish sauce
  • ¼ tsp. kosher salt
  • Steamed long beans, cut in segments
  • Steamed cabbage, cut in wedges
  • Raw Thai eggplants, quartered

serves 4