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Jaew Bong

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15 min
Prep
20 min
Cook

Ingredients

  • 10 dried chillies, soaked and deseeded
  • 6 garlic cloves
  • 4 shallots
  • 2 tbsp padaek (fermented fish sauce)
  • 50 g (1.8 oz) dried buffalo skin, softened (optional)
  • 1 tbsp palm sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil

Method

  1. Roast dried chillies, garlic and shallots over low heat or under a grill until softened and lightly charred.
  2. Pound or blend the roasted ingredients into a coarse paste.
  3. Heat oil in a pan and fry the paste until fragrant.
  4. Stir in padaek, buffalo skin if using, palm sugar and salt.
  5. Simmer on low heat for 15-20 minutes, stirring frequently, until thick and jammy.
  6. Cool before transferring to a serving dish or jar.

Introduction: Jaew Bong is a rich, dark chilli paste made with roasted chillies, garlic and buffalo skin or padaek, slow-cooked until thick and sticky.

Cultural Background: Jaew Bong is a rich, dark chilli paste made with roasted chillies, garlic and buffalo skin or padaek, slow-cooked until thick and sticky. A staple condiment found on nearly every Lao table, it is used for dipping sticky rice, vegetables or grilled meats, and varies from household to household as a source of family pride.

Tips: Stir frequently during the final simmer to prevent the paste from catching and burning. Buffalo skin adds traditional chewiness but can be omitted for a simpler version.

Variations: Jaew Bong Het adds dried mushrooms for extra umami. A vegetarian version omits padaek and buffalo skin, using soy sauce and mushroom for depth instead.

Storage: Store in a sealed jar in the refrigerator for up to 3 weeks.

Reheating: Not required – served at room temperature.

FAQs:

Q: What does Jaew Bong taste like?

A: Deeply savoury, smoky and slightly sweet, with moderate heat.

Q: What is it eaten with?

A: Sticky rice, raw or steamed vegetables, and grilled meats.

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