Chef Seng Luangrath of restaurant Thip Khao in Columbia Heights serves this popular Laotian condiment with a dish of sun-dried beef and pork and coconut sticky rice. Serve with grilled fish, meats and/or steamed mixed vegetables and sticky rice.
The sauce can be refrigerated in an airtight container up for up to 1 week.
Thai red chiles and fish sauce may be found at Asian markets or well stocked supermarkets.
The bamboo skewers need to be soaked in water for 30 minutes before using.
Adapted from Seng Luangrath, chef-owner of Thip Khao in the District's Columbia Heights neighborhood.
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Ingredients
measuring cupServings: 12 (makes 1 1/2 cups)
Directions
Step 1
Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Step 2
Cut the onion or shallots into 2-inch pieces. Thread them onto the soaked skewers, alternating with the Thai chiles, garlic and cherry tomatoes. (It might help to secure the vegetables better if you use 2 parallel skewers.) Place the filled skewers on the grill grate, close the lid and cook for about 15 minutes or until nicely charred but not burnt, turning the skewers as needed. (Alternatively, you can use a stove-top grill pan and omit the skewers. Grill the onion or shallots, chili peppers, garlic cloves and tomatoes in batches as needed, then proceed with the recipe.)
Step 3
Transfer the charred onion or shallots, chilies and garlic to a large mortar and pestle; pound until those ingredients are broken down and well combined. Add the charred tomatoes and pound until well blended, then stir in the salt and fish sauce. (Alternatively, you can also process the alliums, garlic and tomatoes in a food processor until well blended but with some texture remaining; season with the salt and fish sauce.)
Step 4
Transfer the sauce to a medium bowl, add most of the cilantro and stir to combine; then top with the remaining cilantro. Serve at room temperature. (If not serving right away, transfer the sauce to a 2-cup lidded jar, cover and refrigerate until needed.)
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Nutritional Facts
Per 2-tablespoon serving
Calories
24
Carbohydrates
6 g
Sodium
338 mg
Protein
2 g
Fiber
2 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from Seng Luangrath, chef-owner of Thip Khao in the District's Columbia Heights neighborhood.
Tested by Kara Elder.
Published September 11, 2016
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