Jeow Som (Lao Spicy Dipping Sauce)
Jeow Som (Lao Spicy Dipping Sauce)
Ingredients
- 1/2 cup fresh red chilies, stems removed, roughly chopped
- 4 garlic cloves, peeled
- 1/4 cup fresh cilantro, roughly chopped, plus more for garnish
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (monosodium glutamate, optional)
Instructions
- 1
Place the roughly chopped fresh red chilies and peeled garlic cloves into a mortar. Vigorously smash and pound the ingredients with a pestle until a rough paste forms. The mixture should still have some texture, not be completely smooth.
⏱️ 5 min
- 2
Add the 1/4 cup of roughly chopped fresh cilantro to the mortar. Continue to pound and mix with the pestle until the cilantro is incorporated into the chili-garlic paste.
⏱️ 3 min
- 3
Pour in the fresh lime juice, fish sauce, granulated sugar, and MSG (if using) into the mortar. Stir well with the pestle to combine all the ingredients thoroughly, ensuring the sugar dissolves.
⏱️ 3 min
- 4
Taste the Jeow Som and adjust seasonings as needed. You may add more lime juice for tang, fish sauce for saltiness, or sugar for sweetness, depending on your preference.
⏱️ 2 min
- 5
Transfer the finished Jeow Som to a clean jar or airtight container. Garnish with additional fresh cilantro leaves if desired. This sauce can be stored in the refrigerator for up to one month. Serve with sticky rice, drizzled over steak, or paired with seafood.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jeow Som (Lao Spicy Dipping Sauce)
Ingredients
- 1/2 cup fresh red chilies, stems removed, roughly chopped
- 4 garlic cloves, peeled
- 1/4 cup fresh cilantro, roughly chopped, plus more for garnish
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (monosodium glutamate, optional)
Instructions
- 1
Place the roughly chopped fresh red chilies and peeled garlic cloves into a mortar. Vigorously smash and pound the ingredients with a pestle until a rough paste forms. The mixture should still have some texture, not be completely smooth.
⏱️ 5 min - 2
Add the 1/4 cup of roughly chopped fresh cilantro to the mortar. Continue to pound and mix with the pestle until the cilantro is incorporated into the chili-garlic paste.
⏱️ 3 min - 3
Pour in the fresh lime juice, fish sauce, granulated sugar, and MSG (if using) into the mortar. Stir well with the pestle to combine all the ingredients thoroughly, ensuring the sugar dissolves.
⏱️ 3 min - 4
Taste the Jeow Som and adjust seasonings as needed. You may add more lime juice for tang, fish sauce for saltiness, or sugar for sweetness, depending on your preference.
⏱️ 2 min - 5
Transfer the finished Jeow Som to a clean jar or airtight container. Garnish with additional fresh cilantro leaves if desired. This sauce can be stored in the refrigerator for up to one month. Serve with sticky rice, drizzled over steak, or paired with seafood.
⏱️ 2 min