Ingredients: 
 For 2 servings  
 3 large green chillies
 1/4 cup eggplant, finely sliced 
 1/2 tbs. garlic, chopped
 1 tsp. shallot, chopped 
 1 1/2 tbs. fish sauce 
 1 1/2 tbs. lime juice 
 1/2 tsp. sugar 
 1 cup crispy pork skin, for side dish 
  
 
   
 Preparation:

1. Grill the green chillies, eggplant, garlic and shallot over moderate heat until the eggplant's skin becomes dark and the inside becomes soft. Remove the dark skin.
2. In a mortar, pound the green chillies, eggplant, garlic and shallot until thoroughly mixed together.
3. Add fish sauce, lime juice, sugar and boiled water to the mixture.
4. Serve with crispy pork skin and boiled vegetables such as white greens, pumpkin, baby-corn and fresh cucumber.

 Eggplant is added to balance the strong hot taste of chillies.