Jeow: Lao Dipping Sauce for Sour Fruit


jeow.jpgJeow (Sour Fruit Dipping Sauce)

Prep Time: 40 minutes (30 minutes refrigeration time)
Cook Time: 0 minutes

Jeow is a general term for ‘dipping sauce’ but there are dozens of varieties still with the same name. This particular recipe is best accompanied with a green (unripe) mango or a sour green apple although I have unconventionally tried it with sour strawberries, nectarines, and even a pickle. It tastes best after refrigeration.

Ingredients (serves two)

  • 1 small scallion, thinly sliced rounds
  • 3 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 2 tablespoons of kao khoua (grounded toasted sticky rice)
  • 1 tablespoon of dry chili flakes
  • padek (fermented fish sauce) to taste (optional)
  1. Peel the green mango/leave green apple peel on; slice into bite-size pieces or spears.
  2. Mix all the ingredients together until dissolved.
  3. Taste and adjust the seasonings based on your personal preference.
  4. Refrigerate (for best taste) for 30 minutes, time varies based on your fridge.

{TheLaotianCommotion.com} Jeow, Lao dipping sauce for sour fruit

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If you need SE Asian inspiration, see other recipes here for Lao Food

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7 thoughts on “Jeow: Lao Dipping Sauce for Sour Fruit

  1. Too cool! I have been doing my own Vietnamese food challenge because I am tying to make sure my little guy gets to experience the food of his parents’ childhood. I didn’t think to write about it, but you’re inspired me…like usual!

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