Similar to making mini-kabobs, separately skewer the Thai chilies, garlic, shallots, eggplants and Anaheim chilies.
Preheat a grill pan on high for about 2 minutes.
Lightly oil the chilies, garlic, shallots and vegetables, then place the skewers on the grill pan.
Cook for 2 to 3 minutes on each side until the skins char, similar to roasting bell peppers.
You want them blackened and the flesh very tender.
Place the roasted vegetables in a bowl and cover with plastic wrap to help steam the skins off.
Peel the peppers and remove the seeds.
Scrape off the charred skin from the eggplant.
Cut the eggplants into a rough, large dice to make them easier to process.
Transfer the Thai chilies, garlic and shallots to a food processor.
Run the machine, stopping and scraping down the sides, then process again until the mixture is broken down into small pieces.
Next, add the eggplant, Anaheim chilies and vegetarian fish sauce.
Pulse in short bursts to combine but maintain some texture in the dish.
Taste and adjust the seasoning if you’d like.
Serve with the puffed rice chips, cucumber, long beans and sticky rice.