3⁄4 lb. cherry tomatoes 8 garlic cloves, halved 6 Lao 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 Lao 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.
Not in the photo is bang nua, can't make jeao mak len without bang nua.
Koke, saht, a little bit uh lime juice, candle sticks optional. Most important part is the cooking, I want to see blackened bits floating around. Tomatoes need to be cooked all the way, black all around. If things aren't black on the outside it won't taste good
