Nam phrik num

What to get ready

• Green finger chillies 600 g
• Shallots 120 g
• Garlic 20 cloves
• Fish sauce 80 ml
• Lime 2
• Coriander 40 g

Method

1. 1 Grill green bell peppers, red onions, and garlic cloves with their skins on over charcoal until the skins are charred.
2. 2 Wrap it tightly for 10 minutes to allow the heat to soften the inside, then peel off the burnt outer layer.
3. 3 Grind everything in a mortar, grind coarsely so that you can still see the chili strands.
4. 4 Season with fish sauce and lime juice; this dish doesn't use oil, so it has a very light flavor.
5. 5 Sprinkle with cilantro and serve with sticky rice, pork cracklings, and boiled vegetables.

With an appliance

• Oven 35 min

  Replace step 1: Spread the peppers and herbs on a tray in the top rack of the oven at 240 degrees for 12 minutes, then rotate the tray at minute 6. The top heat sears the surface evenly without needing to constantly monitor it, but the smoky flavor will be milder than the direct grilling method.