Tomato Nam Mi (Yunnan Tomato Dip)

For the tomato dip

1. If using an oven, preheat to 365°F (185°C).

2. Poke a few holes in the tomatoes and chilis with a skewer to prevent exploding while cooking.

3. Cut the root end off the head of garlic.

4. If using tomato paste, wrap 1 tbsp in aluminum foil.

5. Place the tomatoes, chilis, garlic, and wrapped tomato paste on a grill or baking tray.

6. Roast or grill: tomato paste for 10 minutes, chilis for 20 minutes, garlic for 25 minutes, and tomatoes for 40 minutes. Remove each item as it completes its time.

   Then 40 min of waiting

7. Peel the roasted garlic, snip off the chili stems, and optionally peel the tomatoes (leaving the tomato stems removed).

8. In a mortar, grind 1/4 tsp salt and 1/4 tsp coriander seeds into a powder.

9. If using thua nao, crumble and pound it into the mortar.

10. Add the peeled garlic and 2 tbsp toasted chili powder, then pound into a paste.

11. Add the fresh roasted chilis and pound until roughly broken down.

12. Add the roasted tomatoes and optional roasted tomato paste, then pound and mix to desired texture.

13. Add any reserved juices from the tomatoes back into the mortar.

14. Season with an additional 1/2 tsp salt, 1/4 tsp chicken bouillon powder, 1/4 tsp MSG, and 1/4 tsp sugar, then mix thoroughly.

15. Transfer to a serving bowl and garnish with chopped culantro or cilantro.

For the vegetable and pork skin platter

16. Insert skewers into the cabbage wedges to keep the leaves intact while boiling.

17. Bring a pot of water to a boil, add the cabbage wedges, and boil for 6 minutes.

    Then 6 min of waiting

18. Add the trimmed okras to the pot for the last 1 minute of boiling.

    Then 1 min of waiting

19. Remove the boiled vegetables, shock them in cold water, and drain well.

20. Arrange the boiled cabbage, boiled okras, sliced fresh cucumber, sliced carrots, and optional crispy pork skin on a platter alongside the bowl of tomato dip.