Ingredients
What is Jeow Som?
Jeow Som, a cornerstone of Lao cuisine, is a spicy and sour dipping sauce that elevates every meal. Whether paired with steak, seafood, sticky rice, or vegetables, its balance of sweet, spicy, and tangy flavors makes it irresistible.
What’s in Jeow Som?
Making jeow som is all about balance. You’ll need garlic, Thai chilies (the spicier, the better), fresh lime juice, fish sauce, sugar, and chopped cilantro. Smash it all together in a mortar and pestle (yes, the smashing makes a difference!) until you’ve got a rough, flavorful paste.
Prefer vegan? Swap the fish sauce for a vegan alternative. It’s not exactly the same, but it still hits the spot.
Pro Tips:
- Use bird’s eye chilies for that authentic fiery kick.
- Let it sit in the fridge for a day or two. Trust me, it gets better with time.
- Experiment with the texture—wet for seafood, drier for BBQ meats.
- Taste as you go! The perfect ratio isn't the same for everyone.
Once you’ve mastered this sauce, you’ll want it on everything. Don’t say I didn’t warn you.
The Recipe
Ingredients you'll need:
- 10 Thai Chilies
- 6 Garlic Cloves
- 1 and 1/2 Limes
- 2-4 Tbsp Chopped Cilantro
- 1/2 Cup Fish Sauce
- 2 and 1/2 Tbsp Sugar
- Pinch of MSG
Next, grab your mortar and pestle, or cheat with a food processor:
How to make it:
- 1) Combine your Thai chilies, garlic cloves, sugar and MSG, throw them in the mortar.
- 2) Using the pestle, crush the ingredients together into a paste.
- 3) Add your fish sauce and lime, make sure to adjust according to your tastebuds! We want the perfect combo of spice, savor, and sour...
- 4) Mix it up!
- 5) Top with your cilantro.
- 6) Keep mixing!
- 7) It's time to serve, and probably eat!
Pair it up with just about any meal you can think of - it especially adds a kick to grilled meats, sticky rice, or even spring rolls! Use it as a dip, a marinade, or even a salad dressing. Plus, it’s super customizable. Want it spicier? Add more chilies. Prefer it tangier? Squeeze in extra lime juice.
Pro tip: Make a double batch because this stuff disappears fast.