Step 1

Soak bamboo skewers for at least 20 minutes to prevent them from burning on the grill. Put all the vegetables on skewers.

Step 2

Roast the vegetables on a charcoal grill or under the broiler if that’s all you’ve got. Flip the vegetables to get them evenly charred. Once charred, set aside to cool.

Step 3

Remove the stems from the chilies and peel the garlic and shallots.

Step 4

In a mortar, add the garlic, chilies, shallots, MSG, sugar and salt. Smash until you get a smooth paste.

Step 5

Add the tomatoes and smash to release the tomato juices. It will be a thick sauce consistency.

Step 6

Add the fish sauce, soy sauce, anchovies and sugar and continue to smash until all the ingredients are well-combined.

Step 7

Add chopped green onions and cilantro. Serve immediately or keep in the fridge for up to 3 days.