Pineapple Sauce for Daht Seen - Laotian Hibachi

Just this past weekend we had a few friends over for what we call "Daht Seen" in Lao. It's basically a griddle or skillet set up in the middle of a dining table covered in an oil then a variety of foods are thrown on to cook while everyone around grabs their chop sticks reaching for different foods to dip in different sauces.

There are many ways to eat in this fashion. Some people will cook their food then make either lettuce wraps or clear Vietnamese summer rolls. Some people prefer to just go from the griddle to the sauce and be done with it. Preference is up to you.

A very popular sauce being used now is a pineapple based sauce that my friend asked the recipe for. It's very easy and can be done with a blender.

1 can of pineapple - any (crushed, chunks, whole rings)
few slices of ginger - julienne (just to make it easier for the blender to process for slight hint of flavor)
2-3 garlic cloves - (this can also be sliced up)
2 thai chilli peppers - start small (with 1/2 of pepper) and build up to desired heat. Easier to add than to take away.
2 tbsp of fish sauce
1 tbsp of chicken broth granuals for flavor

Once you blend it thouroughly taste and adjust as needed. You do not want a sweet sauce but a savory slightly spicy sauce. If it is too spicy, salty or strong in the other flavors just add more pineapple.

Add a few stems of corriander (leaving out most of the stems) and blend. Serve in small bowls for dipping.

This sauce can also be a dipping sauce for steak. My friend even suggested it may be used as a salad dressing. Have fun experimenting with it and let me know how many different ways you use this sauce!

-Bay N.