Lao Jaew Bong

Name: Lao Jaew Bong
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Lao
Ingredients: Dried red chiles — 40 g (1.4 oz); Shallots, roasted in skin — 6; Garlic cloves, roasted in skin — 6; Dried shrimp (or dried meat, traditional) — 30 g (1 oz); Palm sugar — 30 g (2 tbsp); Fish sauce — 30 ml (2 tbsp); Vegetable oil — 60 ml (1/4 cup)

The Quirky Foodster Team

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20 min

Prep

15 min

Cook

Ingredients

Dried red chiles — 40 g (1.4 oz)
Shallots, roasted in skin — 6
Garlic cloves, roasted in skin — 6
Dried shrimp (or dried meat, traditional) — 30 g (1 oz)
Palm sugar — 30 g (2 tbsp)
Fish sauce — 30 ml (2 tbsp)
Vegetable oil — 60 ml (1/4 cup)

Method

Roast dried chiles briefly in a dry skillet until fragrant, being careful not to burn them.
Roast unpeeled shallots and garlic directly over a flame or in a dry skillet until the skins char and the insides soften,
then peel.
Toast dried shrimp briefly until fragrant.
Pound or process roasted chiles, shallots, garlic and shrimp together to a coarse paste.
Heat oil in a pan; fry the paste 8-10 minutes, stirring frequently, until deeply fragrant; stir in palm sugar and fish
sauce, cooking 2-3 minutes more.

Cultural Background: A rich, smoky roasted chile paste from Laos, jaew bong combines dried chiles with buffalo skin or dried meat traditionally, resulting in a deeply savoury, slightly sweet condiment central to Lao dipping sauce culture.

Tips: • Roasting the shallots and garlic in their skins before peeling gives a deeper, smokier flavour than using them raw. • This paste keeps very well due to its concentrated, well-fried nature.

Variations: • Add dried buffalo skin (traditional) if available, for the most authentic version. • Adjust chile quantity for varying heat levels.

Storage: Store in a sealed jar at room temperature up to 1 month, or refrigerate for longer shelf life up to 3 months.

Reheating: Not applicable; used at room temperature as a condiment. Nutrition (per serving) Approx. 90 kcal, 2 g protein, 7.5 g fat, 4 g carbohydrate per 15 g serving. FAQs What is jaew bong traditionally used for? A dipping sauce for sticky rice and fresh vegetables, a staple condiment throughout Lao cuisine. Can I omit the dried shrimp for a vegetarian version? Yes, though it will lose some traditional depth; a splash of soy sauce can help compensate for the missing umami.

FAQs: What is jaew bong traditionally used for? A dipping sauce for sticky rice and fresh vegetables, a staple condiment throughout Lao cuisine. Can I omit the dried shrimp for a vegetarian version? Yes, though it will lose some traditional depth; a splash of soy sauce can help compensate for the missing umami.