Jeow Bong (Isaan Chili Dipping Sauce)
This Jeow Bong is bold, smoky, funky, and very real village food. It’s spicy, deeply savory, and made for scooping up with Sticky Rice and whatever else is on the table. If you love real Isaan heat and fermented flavor, this is a must!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.5 oz shallots
- 7-8 large garlic cloves
- 3 slices galangal (about quarter-size each)
- 2 stalks lemongrass, thinly sliced (about ¼ cup)
- 10–20 dried chilies (Adjust as needed)
- 3–4 kaffir lime leaves, thinly julienned
- 2 oz cooked pork skin, cut into small 1-inch pieces. See image in blog post for reference.
- 1 tablespoon tamarind flesh (from pods, not paste or concentrate). See image in blog post for reference.
- 1 tablespoons fish sauce (add more after tasting if needed)
- 3 tablespoon Pla Ra. See image in blog post for reference.
- 1/2 teaspoon MSG. Optional. or substitute 1 teaspoon sugar
Instructions
- 1
Dry-toast the shallots, garlic, and galangal in a pan until fragrant and lightly charred. Don’t rush this step. It builds the base flavor.
- 2
Add the chilies and lemongrass and toast briefly. These cook faster and don’t need much time.
- 3
Add the Kaffir Lime Leaves last and remove from heat as soon as they turn fragrant so they don’t burn. Thinly slice or hand-shred the leaves.
- 4
Transfer everything to a food processor. Add fish sauce, Pla Ra, tamarind flesh, MSG or sugar if using. Blend into a thick paste. Same as using mortar and pestle.
- 5
Add the pork skin, blend once more, then taste and adjust seasoning. Scoop the paste into a serving bowl, arrange around with crispy fresh veggies, beef jerky, fried or grilled meat and sticky rice. Enjoy!