Authentic Lao Jeow Bong - Chili Paste Dipping Sauce
Jeow Bong is a Lao traditional paste that is versatile, warming and distinctively unique to the region. Due to it's bold flavors and ability to be paired with just about anything.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons of palm sugar
- 2 tablespoons of tamarind juice
- 2 tablespoons of fish sauce
- ½ tablespoon of salt
- ½ cup of cooked, sliced pork skin
- 1 cup of Thai dried chili peppers, long version
- 1 cup of Thai dried chili peppers, short version
- 1 cup of shallots, peeled
- 1 cup of garlic, peeled
- ½ cup of galangal, sliced
Instructions
- 1
Roast the shallots, garlic, and galangal until darkened and cooked through.
- 2
On a heated skillet on the stove, roast the long and short Thai dried chili peppers until it's aromatic. Remove from heat.
- 3
Add the roasted chiles into the mortar and pestle and pound, grind.
- 4
Next, add in shallots, garlic, and galangal and continue grinding.
- 5
Once ground, add in palm sugar, tamarind juice, fish sauce, and salt. Continue grinding until it forms a paste.
- 6
Cut the pork skin into ½ inch strings. Add into a large bowl. Transfer the paste into the bowl with the pork skin.
- 7
Combine and mix together.
- 8
Serve with sticky rice, fresh vegetables, and grilled meats.