Jaew Bong (chili Dip With Vegetables)

Jaew Bong is a popular Lao chili dip that is perfect for adding a spicy kick to your meal. It is typically served with fresh vegetables and sticky rice, and it's a great addition to any Lao cuisine spread.

Jaew Bong (chili Dip With Vegetables)

Ingredients

  • 10 dried red chilies
  • 5 cloves garlic
  • 1/4 cup shallots, chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon tamarind paste
  • 1/4 cup water

Instructions

  1. Soak the dried red chilies in hot water for 10 minutes, then drain.
  2. In a mortar and pestle, pound the garlic and shallots into a rough paste.
  3. Add the soaked chilies to the mortar and pestle and pound until a coarse paste forms.
  4. In a small saucepan, heat the chili paste, fish sauce, palm sugar, tamarind paste, and water over low heat, stirring constantly, until the mixture thickens.
  5. Remove from heat and let the Jaew Bong cool to room temperature before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
100 per serving
Carbohydrates
15g
Protein
3g
Fat
4g

Supplies

Saucepan Mortar and pestle

Tools

Knife Cutting board

Serving suggestions

Serve Jaew Bong with fresh cucumber, carrot sticks, and sticky rice for a traditional Lao experience.

Tips & tricks

Adjust the amount of chilies to control the spiciness of the dip according to your preference.

Cost

$5