Jeow Som Lao Spicy Dipping (Print Version)
Authentic Lao dipping sauce blending Thai chilies, fish sauce, lime juice and cilantro for the perfect spicy-tangy-savory combination.
# Ingredients:
→ Sauce Base
01 -
2-10 Thai chili peppers (adjust to preferred spice level)
02 -
4 cloves garlic
03 -
60 ml fish sauce (nam pa)
04 -
60 ml fresh lime juice
05 -
2 tablespoons sugar
06 -
60 ml chopped cilantro (stems and leaves)
# Instructions:
01 -
Using a mortar and pestle, pound the chilis and garlic together until you achieve a smooth paste.
02 -
Add fish sauce, lime juice, and sugar to the mortar. Use the pestle to grind and stir until the sugar completely dissolves.
03 -
Add the chopped cilantro and stir to combine. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as needed.
04 -
For a quicker preparation, use a spice grinder or small food processor to blend chili peppers, garlic, sugar, and 2 tablespoons of either fish sauce or lime juice until finely textured.
05 -
Transfer the blended mixture to a serving bowl and add remaining fish sauce, lime juice, and chopped cilantro. Stir thoroughly to combine all ingredients.
06 -
Taste and make any necessary flavor adjustments before serving. The sauce should have a balanced profile of spicy, sour, salty, and sweet notes.
# Notes:
01 -
Jeow Som is a traditional Lao dipping sauce that pairs excellently with grilled meats, sticky rice, and fresh vegetables.
02 -
For authentic preparation, a clay or stone mortar and pestle is preferred to release the essential oils in the aromatics.