Hot & Sour Soup Recipe - Try Jeow Mak Len, The Lao Dip

Are you searching for a hot and sour soup recipe? While this isn't a soup, get ready to discover Jeow Mak Len, an authentic Lao roasted tomato dipping sauce that delivers all the fiery, tangy flavors you crave! This addictive Lao dip is a vibrant blend of smoky roasted tomatoes, pungent chiles, and savory fish sauce, creating a truly unforgettable hot & sour experience. It's the perfect accompaniment to sticky rice and grilled meats, offering a burst of flavor that will make your taste buds sing. Don't let the name fool you – this is a dipping sauce, not a soup, but it promises a flavor journey as exciting as any hot sour soup you've tried. Ready to dive in? [Jump to Recipe]

Ingredients

• For the Dip:
• 4-5 ripe Roma tomatoes (about 1 lb / 450g), or a mix of tomatoes like cherry for a sweeter note
• 5-7 fresh bird's eye chiles (adjust to your heat preference)
• 3-4 small shallots, unpeeled
• 4-5 cloves garlic, unpeeled
• 3-4 tablespoons good quality fish sauce (like Red Boat or Three Crabs)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh green onion, chopped
• Pinch of salt (kosher or sea salt)
• Optional Additions:
• 1/2 teaspoon sugar (to balance tartness)
• 1-2 teaspoons padaek (Lao fermented fish sauce), pasteurized or boiled
• Pinch of MSG (monosodium glutamate) for extra umami

Directions

1. Char the Veggies: Preheat your broiler to high. Line a baking sheet with foil for easy cleanup. Arrange the whole tomatoes, unpeeled shallots, unpeeled garlic cloves, and fresh bird's eye chiles on the baking sheet. Broil for 10-15 minutes, turning occasionally, until the skins are blackened and blistered, and the vegetables are softened. Keep a close eye on them; the garlic and chiles may char faster, so remove them as they're done to prevent burning.
2. Cool & Peel: Once charred, remove the vegetables from the broiler. Let them cool slightly, just enough to handle comfortably. Carefully peel the skins from the tomatoes, shallots, and garlic. The skins should slip off easily. Discard the skins.
3. Pound the Aromatics: In your mortar and pestle (or small food processor), add the peeled garlic, chiles, and a pinch of salt. Pound (or pulse briefly) until a rough paste forms. The salt helps break down the ingredients and releases their potent flavors.
4. Add Shallots & Tomatoes: Next, add the peeled shallots to the mortar and pestle. Pound until they are roughly broken down, but still chunky. Then, add the peeled, charred tomatoes. Pound gently until they are crushed and integrated, but still maintain a rustic, spoonable texture. Avoid over-pounding; you don't want a smooth purée. If using a food processor, pulse very briefly to achieve a chunky consistency, stopping before it becomes too smooth.
5. Season & Balance: Stir in 3 tablespoons of fish sauce. Taste and adjust. If desired, add the optional padaek and/or MSG. Continue to add more fish sauce, a pinch of sugar (if your tomatoes are a bit too sharp), or more chiles (if you want extra heat) until the dip is perfectly balanced to your liking – a symphony of smoky, spicy, salty, and bright flavors.
6. Finish & Serve: Fold in the chopped fresh cilantro and green onion. Give it a final taste test. Serve immediately with sticky rice, grilled meats, or crisp vegetables for an authentic Lao experience.