Ingredients
60 g | fish sauce |
50 g | unseasoned rice vinegar |
50 g | plus 3 g lime juice, divided |
50 g | palm sugar, cut into 1-inch pieces |
20 g | (1 (2-inch) piece) ginger, peeled and chopped coarse |
20 g | garlic, chopped coarse |
2 g | red Thai chiles (about 1 chile), seeded and sliced thin |
150 g | cherry tomatoes, halved |
650 g | Japanese eggplant (2 large eggplants), sliced in half lengthwise, then cut crosswise into 1½-inch pieces |
3 g | kosher salt |
440 g | vegetable oil |
5 g | fresh cilantro leaves |
5 g | fresh mint leaves |
5 g | fresh Thai basil leaves |
25 g | Fried Shallots |
¼ cup fish sauce |
¼ cup unseasoned rice vinegar |
¼ cup plus 1 teaspoon lime juice, divided |
¼ cup (1¾ ounces) palm sugar, cut into 1-inch pieces |
1 (2-inch piece) ginger, peeled and chopped coarse |
4 garlic cloves, chopped coarse |
1 red Thai chile, seeded and sliced thin |
1 cup cherry tomatoes, halved |
2 large Japanese eggplants, sliced in half lengthwise, then cut crosswise into 1½-inch pieces |
1 teaspoon kosher salt |
2 cups vegetable oil |
½ cup fresh cilantro leaves |
½ cup fresh mint leaves |
½ cup fresh Thai basil leaves |
½ cup Fried Shallots |
Essential Equipment
Instructions
- 60 g fish sauce
- 50 g unseasoned rice vinegar
- 50 g lime juice
- 50 g palm sugar, cut into 1-inch pieces
- 20 g ginger, (1 (2-inch) piece) peeled and chopped coarse
- 20 g garlic, chopped coarse
- 2 g red Thai chiles, seeded and sliced thin
- 150 g cherry tomatoes, halved
- 650 g Japanese eggplant (2 large eggplants), sliced in half lengthwise, then cut crosswise into 1½-inch pieces
- 3 g kosher salt
- 440 g vegetable oil
- 5 g fresh cilantro leaves
- 5 g fresh mint leaves
- 5 g fresh Thai basil leaves
- 3 g lime juice
- 25 g fried shallots
Instructions
- ¼ cup fish sauce
- ¼ cup unseasoned rice vinegar
- ¼ cup lime juice
- ¼ cup (1¾ ounces) palm sugar, cut into 1-inch pieces
- 1 (2-inch piece) ginger, peeled and chopped coarse
- 4 garlic cloves, chopped coarse
- 1 red Thai chile, seeded and sliced thin
- 1 cup cherry tomatoes, halved
- 2 large Japanese eggplants, sliced in half lengthwise, then cut crosswise into 1½-inch pieces
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh Thai basil leaves
- 1 teaspoon lime juice
- ½ cup fried shallots