Laos Jeow Som Sauce

Laos dipping sauce, Jeow Som, with garlic, chilies, cilantro and scallions in a bowl.

No ratings yet

This Laotian Dipping Sauce, Laos Jeow Som Sauce, is tangy, sweet and spicy, Like Vietnamese Nuoc Cham, Thai Nam Jim Jeaw and Filipino Sawsawan (Toyomansi). Tt's the perfect Asian dipping sauce for chicken, shrimp, and more. Just be warned, it's fingerlicking good so you may end up overeating! (Healthy- No Mayo!)

Course: Side Dish

Cuisine: Asian

Calories: 320kcal

Author: Zen

Equipment

Blender OR mortar and pestle

Ingredients

3-4 cilantro sprigs (coriander) Separate the leaves and stems and, if you're lucky enough to get some with roots, save them for your Thai cooking. Cut the stems into 1-2 inch pieces.
1 bulb garlic peel and rough shop the cloves
1-2 inches fresh ginger peel and chop-Using the back of a spoon makes the peeling easier.
3-5 Small Red Chilies use Thai red chilies or chili padi. Note that they're spicy so use less and don't include the seeds if you can't take the heat. Also be careful NOT TO TOUCH YOUR EYES after handling chilies!
½ Cup Fresh lime juice
½ Cup Fish Sauce do not substitute with soy sauce!
4-5 Tablespoons Sugar Or to taste. Palm sugar is best but if not use white sugar.
½ scallion Optional, thinly sliced

Instructions

Using a blender or mortar and pestle, blend the cilantro stems, ginger, chilies and garlic till fine. This will take under a minute in a blender- you'll need to scrape down the sides- or longer if you do it by hand.
Once you get a fine paste, add the sugar, lime juice, fish sauce and mix till well combined. Stir in the cilantro leaves (and scallions if using.)

Notes

How to Store: keep in the fridge in an airtight container for 3-4 days.

Nutrition