Kua Txob Tuav Xyaw Dos (Chillie, Scallion and Tomato Paste)

This is a Hmong style Jiao or Nam Phrik

  • 18 small bird's eye Thai chillies
  • 1/2 teaspoon salt
  • 1 ½ teaspoons fish sauce
  • 1/2 cup chopped scallion, green part only
  • 1/2 lightly packed cup chopped cilantro
  • 1 cup quartered ripe cherry tomato
  • Lime juice
  1. Pound the chillies, salt, scallions and cilantro into a paste in a mortar. 
  2. When well homogenised add the tomato and continue the pounding until incorporated. 
  3. Add the lime juice and fish sauce and mix it well. Adjust the flavours with extra fish sauce or lime juice to suit.
  4. Transfer to a small dish and serve.
  1. An alternative method is to add the dry ingredients into a food processor and process until homogeneous. 
  2. Remove the paste from the processor and continue blending in a mortar until the fibrous nature disappears. 
  3. Add the juice and fish sauce as described above.