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.

SERVES 4

Ingredients

• 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

Instructions

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.