Like all jaews (Lao condiments), this mushroom version, called jaew het, is a great accompaniment to sticky rice. Spread on toast or serve as an unusually vibrant mushroom side dish.
More Condiment Recipes
3 small shallots
3 large garlic cloves
2 Thai chiles
3 scallions—2 cut into 1-inch pieces, 1 thinly sliced
1 plum tomato—halved, seeded and cut into 1/4-inch dice
1 tablespoon chopped cilantro
1 tablespoon chopped dill
How to Make It
Heat a medium cast-iron skillet. Add the shallots, garlic and chiles and cook over moderate heat for 3 minutes, stirring occasionally. Add the scallion pieces and cook, stirring occasionally, until everything is charred in spots, about 3 minutes longer. Transfer the contents of the skillet to a large mortar and pound to a coarse paste.
In a medium skillet, bring the water to a boil. Add the mushrooms and boil over high heat until all of the water has evaporated, about 4 minutes. Add the fish sauce and cook, stirring, for 1 minute. Transfer the mushrooms to the mortar and pound until coarsely mashed with the shallots and chiles. Transfer the mushroom-chile sauce to a bowl and stir in the tomato, cilantro, dill and sliced scallion. Season with salt and serve.
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