Jaew mak len
Jaew mak len, from above
Non vegLaos

Jaew mak len

Charred tomato, chilli, shallot and garlic pounded into a smoky dip. Sticky rice's best friend.

20 minTime
1 gProtein each
hotSpice
Fire and tomato1 chapter · 1 min read

Make it your way

Grandma's wayFire roasted and pounded.
The original
24kcalsame
1 gproteinsame
1 gfibresame
20minutessame

Jaew mak len.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Tomato4, whole
Fresh red chillies (fresh red chiles)4 to 6 chillies
Shallots6, unpeeled
Garlic6 cloves, unpeeled
Fish sauce1½ tbsp
Coriander leaves (cilantro)chopped
Spring onion (green onion, scallion)chopped
Lemon juicelime juice
Salta pinch

Method

3 steps
  1. 1Char tomatoes, chillies, shallots and garlic on a grill, flame or dry pan until blackened and soft.
  2. 2Peel the shallots and garlic; pound with chillies and salt.
  3. 3Add tomatoes and pound lightly, then season with fish sauce, lime and herbs.
Serve it like this

Serve in a small bowl or mortar beside sticky rice, raw vegetables and grilled chicken or fish.

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Make it a meal

What goes with Jaew mak len: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lao sticky rice40 min
Bread or rice Methi thepla40 min
With a main Gai yang50 min
With a main Larb gai25 min
To drink Sol kadhi40 min
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