Jeow Paa (Lao Fish Chili Dip)
This authentic jeow paa recipe is made with grilled dried fish, chilies, and fish sauce for a bold, umami-rich flavor.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 oz dried fish
- 2 cloves garlic
- 2 small shallots
- 4 dried chilies (adjust to taste)
- 1 tsp fish sauce
- ¼ tsp salt
- cilantro (garnish to taste)
Instructions
- 1
Grill the ingredients. Grill the dried fish, shallots, garlic, and chilies over medium heat until lightly charred and fragrant. This adds the smoky depth essential for authentic jeow paa flavor.
- 2
Pound the dry ingredients. Using a mortar and pestle, pound the grilled chilies, garlic, and shallots into a coarse paste. Keep some texture for the best traditional taste.
- 3
Add the dried fish. Tear the grilled dried fish into small pieces, then pound it into the mixture until evenly combined. The mixture should look chunky but cohesive.
- 4
Season. Stir in fish sauce and a pinch of MSG. Mix well, taste, and adjust to your liking. Serve immediately with sticky rice and fresh vegetables.