🏠 Home > 🗺️ Recipes > 🥘 Sauces > 🇱🇦 Laos Sauces > 🥘 Jeow Bong (Sweet and Spicy Chili Paste) , Jeow Mak Len (Roasted Tomato Dipping Sauce) , Jeow Pa Daek (Fermented Fish Dipping Sauce)
🥘 Real Laos Sauces Recipes Loved by Locals
Introduction
If you’ve ever eaten Lao food, you’ll know one thing for sure: it’s incomplete without a dipping sauce, or as locals call it, jeow. In Laos, sauces aren’t just condiments you casually drizzle over your food. They’re the heart and soul of the meal, the bold flavors that bring sticky rice, grilled meats, and fresh vegetables to life.
What makes Lao sauces so special? They’re rustic, often made with simple ingredients like chili, garlic, roasted vegetables, fish sauce, and fresh herbs. Instead of being overly polished, they’re smoky, spicy, tangy, and sometimes funky in the best way possible. Lao people often say that no two jeows are ever the same—everyone has their own spin, passed down through families and tweaked according to what’s on hand.
In this article, we’ll explore three classic Lao sauces that locals absolutely love and that you can easily recreate at home:
1.Jeow Bong (Sweet and Spicy Chili Paste) – smoky, sticky, sweet, and spicy.
2.Jeow Mak Len (Roasted Tomato Dipping Sauce) – tangy, savory, and perfect with sticky rice.
3.Jeow Pa Daek (Fermented Fish Dipping Sauce) – funky, salty, and loaded with umami.
By the end, you’ll see why Lao people can’t live without their sauces—and you might just find your new favorite dip.
🔹 Recipe 1: Jeow Bong (Sweet and Spicy Chili Paste)
About this Recipe
Jeow Bong is probably the most famous Lao sauce, originating from the UNESCO World Heritage city of Luang Prabang. Locals pair it with sticky rice, fried riverweed (kai paen), and grilled meats. It’s a beautiful balance of flavors: smoky chilies, caramel-like sweetness, and just enough heat to keep you reaching for another bite.
Ingredients & Measurements
- 12 dried red chilies (soaked until soft)
- 6 cloves garlic (roasted)
- 3 shallots (roasted)
- 1 tbsp galangal (grated or chopped)
- 2 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 1 tsp salt
- 2 tbsp vegetable oil
Step-by-Step Instructions
1.Roast garlic, shallots, and galangal until fragrant and slightly charred.
2.Pound soaked chilies, roasted aromatics, and salt in a mortar and pestle until smooth.
3.Stir in fish sauce and palm sugar.
4.Heat oil in a small pan and fry the paste for 3–5 minutes until glossy and aromatic.
5.Cool before serving.
Tips & Mistakes to Avoid
- Don’t skip roasting—it adds depth and smokiness.
- Adjust sweetness to taste; Lao people often prefer it slightly sweet.
- Store in a jar; it keeps for up to 2 weeks refrigerated.
FAQ
Q: Is Jeow Bong very spicy?
It’s medium-spicy, but you can adjust the number of chilies.
Q: Can I use honey instead of palm sugar?
Yes, but honey changes the flavor slightly—still delicious though!
Summary
Jeow Bong is addictive: sweet, smoky, and spicy all at once. A true taste of Luang Prabang.
🔹 Recipe 2: Jeow Mak Len (Roasted Tomato Dipping Sauce)
About this Recipe
This sauce is a crowd favorite in Laos because it’s simple, fresh, and tangy. Made from roasted tomatoes, chilies, and garlic, Jeow Mak Len pairs beautifully with sticky rice and fresh vegetables. It’s the Lao equivalent of salsa—but deeper, smokier, and more rustic.
Ingredients & Measurements
- 4 ripe tomatoes
- 5–6 fresh chilies (adjust to taste)
- 4 cloves garlic
- 2 shallots
- 2 tbsp fish sauce
- ½ tsp salt
- A handful of chopped cilantro (optional)
Step-by-Step Instructions
1.Roast tomatoes, chilies, garlic, and shallots over open flame or in the oven until skins are blistered.
2.Peel off charred skins (optional for smoother texture).
3.Pound everything in a mortar and pestle until chunky.
4.Season with fish sauce and salt.
5.Garnish with cilantro if desired.
Tips & Mistakes to Avoid
- Don’t over-blend—this sauce should stay chunky.
- Roast over charcoal if possible for an authentic smoky taste.
- Use ripe tomatoes for natural sweetness.
FAQ
Q: Can I use a blender instead of a mortar?
Yes, but pulse gently; you want texture, not puree.
Q: How long does it last?
Best eaten fresh, but can last 2–3 days refrigerated.
Summary
Jeow Mak Len is the perfect balance of smoky, spicy, and tangy—like salsa with a Lao twist.
🔹 Recipe 3: Jeow Pa Daek (Fermented Fish Dipping Sauce)
About this Recipe
This one is for adventurous eaters. Jeow Pa Daek uses pa daek, the Lao version of fermented fish sauce. It’s thick, pungent, and packed with umami. Locals love it with sticky rice, grilled meats, or even fresh herbs. While it might be strong for newcomers, once you acquire the taste, it’s unforgettable.
Ingredients & Measurements
- 2 tbsp pa daek (fermented fish sauce)
- 2–3 bird’s eye chilies
- 2 cloves garlic
- Juice of 1 lime
- 1 tbsp roasted rice powder (khao khua)
- ½ tsp sugar
Step-by-Step Instructions
1.Pound garlic and chilies in a mortar until smooth.
2.Stir in pa daek, lime juice, roasted rice powder, and sugar.
3.Mix until combined and adjust to taste.
Tips & Mistakes to Avoid
- Pa daek is strong—start with less and add more as you adjust.
- Always balance with lime juice for acidity.
- Use freshly made roasted rice powder for nutty depth.
FAQ
Q: Can I substitute regular fish sauce?
Yes, but the sauce won’t have the same thickness or funk.
Q: Is it safe to eat fermented fish?
Traditional pa daek is aged and safe, but always buy from a trusted source.
Summary
Jeow Pa Daek is bold, funky, and uniquely Lao. If you love strong flavors, this is your go-to sauce.
Final Thoughts
Sauces in Laos are more than just dips—they’re essential companions to sticky rice, vegetables, and grilled meats. From the smoky-sweet Jeow Bong to the fresh and tangy Jeow Mak Len, and the funky punch of Jeow Pa Daek, each one tells a story about Lao culture and the love of bold, rustic flavors.
Making them at home is simple, requires few ingredients, and instantly transforms any meal into something exciting. So grab a mortar and pestle, try one sauce at a time, and see which one becomes your household favorite. Who knows—you might start adding Lao jeows to every meal!
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