Make Ahead

Bangkokamole (ThaiĀ Guacamole)

June 18, 2012
4 Ratings
Photo by James Ransom
  • Makes 2 1/4 cups
Author Notes

This is my guess at what guacomole would be if it was born in SE Asia. It's enough like aTex-Mex version that you will recognize it as guacamole; it's enough different that your taste buds will perk up and take notice! —hardlikearmour

What You'll Need
  • 1 large lime
  • 1 tablespoon fish sauce
  • 1 medium shallot
  • 3 medium garlic cloves, peeled
  • 1.5- to 2-inch knob ginger
  • 2 large ripe Hass avocados
  • Mint (about 10 large leaves)
  • Thai Basil (about 20 leaves, less if your subbing regular basil)
  • About 10 sprigs cilantro (or about 15 leaves rau rum if you've got access)
  • 1-2 thai chiles (the little red ones)
  1. Wash lime thoroughly and remove 2 loosely packed teaspoons of zest. Place zest in medium bowl. Juice lime and add 1 1/2 to 2 tablespoons of lime juice to bowl. Add fish sauce to bowl. Mince shallot and add 2 tablespoons to the bowl. Stir to combine.
  2. Using microplane grate the garlic into the bowl (about 1 1/2 teaspoons). Using microplane grate the ginger and add 1 tablespoon to the bowl. Stir to combine.
  3. Cut each avocado in half and remove the pit. Scoop out the flesh and add it to bowl. Use a fork to mash the avocado, then stir to thoroughly blend the ingredients. Taste for salt and acidity. Add a splash more fish sauce or lime juice if needed.
  4. Coarsely chop the mint, basil, and cilantro. Measure 2 tablespoons of each by gently scooping it into a measuring spoon (or eyeball it if you're good at that sort of thing.) Add each to the bowl. Finely mince the thai chile(s) and add 1/2 (or less) to the bowl. Stir to combine. Taste for heat and add more chile if desired.
  5. Allow flavors to marry for 20 minutes or longer before serving. Keeps covered and refrigerated for at least 12 hours.

See what other Food52ers are saying.

  • lpenney14
  • Carolyn T
    Carolyn T
  • Denise Skea
    Denise Skea
  • BoulderGalinTokyo
  • wssmom
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

26 Reviews

lpenney14 September 11, 2016
Really lovely way to brighten a meal and to use thai basil from my garden! Made 1/2 the recipe and substituted parsley for mint because I didn't have any mint. I don't normally grate my ginger but I found it a very effective way to diffuse the ginger flavor throughout the spread/dip. I mixed a little with rice vinegar to make into a dressing of sorts for stir fried, ribboned vegetables. My boyfriend added some curried chicken thighs. Thanks for the great recipe!
Carolyn T. July 3, 2013
This dip was just wonderful. It was a big (HUGE) hit at a recent dinner party - in fact every last smidgen was eaten. Loved the different flavors (fish sauce, ginger and mint).
hardlikearmour July 3, 2013
Great to hear!
Denise S. December 1, 2012
Made 1.5 x the recipe. Very popular. Just perfect for a hot summer evening drinks!
hardlikearmour December 1, 2012
So glad you liked it!
Ryan L. August 20, 2012
We made this yesterday and it was delicious. While I still have most of the other fresh ingredients around, I'm going to pick up more avocados to make another batch!
hardlikearmour August 20, 2012
Awesome! Glad you enjoyed it.
Ryan L. August 20, 2012
We made this yesterday and it was delicious. While I still have most of the other fresh ingredients around, I'm going to pick up more avocados to make another batch!
BoulderGalinTokyo July 8, 2012
HLA, wow, double WOW! I made Bankokamole weekend, I really liked your play on Thai-style guacamole, THIS REALLY WORKS. With Doritos the lime stands out, with potato chips the mint and basil stand out, and with vegetables the saltiness from the fish sauce was just right! Thank you for a great recipe.
hardlikearmour July 8, 2012
Double thank you, BGiT! I'm thrilled you tried and enjoyed it. I love that you tasted it with so many things, too.
wssmom July 1, 2012
Love the name, and the flavors!
hardlikearmour July 1, 2012
Thanks! Every time I look at this recipe, the song "One Night in Bankok" starts up in my head. It's crazy effective as an ear-worm, too, because I'll be singing it hours later :-)
BoulderGalinTokyo June 24, 2012
Great marrying of flavors--can't wait to try this! Spiffy name, but I must be slow, I kept thinking 'but there's no panko in this', oh, now I get it.
hardlikearmour June 24, 2012
Thank you, BGiT. Please let me know if you try it!
TheWimpyVegetarian June 20, 2012
Love everything about this from the name to the recipe itself! Great twist on guac!
hardlikearmour June 20, 2012
Thanks, CS!
gingerroot June 20, 2012
Love your spin on guacamole. Looking forward to trying this soon.
hardlikearmour June 20, 2012
Thank you, gr! Hope you get to try it. I bet they have dee-licious avocados in Hawaii!
arielleclementine June 18, 2012
what a fantastic idea! love the fish sauce- will try soon!
hardlikearmour June 19, 2012
Thanks, AC! The fish sauce works beautifully - adds a great salty umami layer.
lapadia June 18, 2012
Definitely "yum factor" and I love the recipe's name!
hardlikearmour June 19, 2012
Thank you, L! It kinda rhymes with guacamole...
Midge June 18, 2012
This is so clever hla! Can't wait to try it.
hardlikearmour June 19, 2012
Thanks, Midge! I've been borderline obsessed with SE Asian food lately.
aargersi June 18, 2012
Major yum factor here - love everything about it. We will try this for our next guac!
hardlikearmour June 19, 2012
Thanks, A! I think & hope you'll like it! We polished it off pretty quickly here!