Jeow Som- A Taste Of Laos

If you've ever tried Laotian cuisine, you might have come across Jeow Som, a delicous, tangy, slightly funky, and spicy dipping sauce that packs in a punch.

One of the greatest things of Jeow Som is its simplicity. Despite its complex flavor profile, making this dipping sauce is pretty straightforward and requires minimal ingredients. The traditional method involves using a mortar and pestle, which allows for the blending of flavors in a way that preserves the integrity and robustness of each component. However you can still achieve an authentic taste by finely chopping the ingredients and mixing them thoroughly.

And, if you’re a fan of chimichurri sauce, you’ll love Jeow Som. Both sauces share a fresh, herbaceous quality and can be used as dips or to enhance the flavors of grilled meats and vegetables. The main difference lies in the distinct Southeast Asian flavors of Jeow Som, which are brought out by ingredients like fish sauce and lime juice.

Traditional Method

The traditional way to make Jeow Som involves a mortar and pestle. Here’s a step-by-step guide:

1. Ingredients:

   • 1/4 shallot, chopped

   • 6 garlic cloves, minced

   • Small knob of ginger

   • 5 Thai chilies

   • Large handful of coriander (cilantro, use a combo of both stems and leaves)

   • 1/4 cup fish sauce

   • 2-4 tablespoons of water (to taste, more to cut down saltiness)

   • 1 tablespoon light soy sauce

   • Juice of 1 to 2 limes (add as needed to your liking, tanginess)

   • 2 tablespoons brown sugar or palm sugar

   • Black pepper

   • Pinch of MSG (optional)

2. Method:

   • In a mortar, pound the shallot, garlic, ginger, and chilies until you achieve a rough paste.

   • Add the coriander and continue to pound lightly to combine.

   • Mix in the fish sauce, water, soy sauce, lime juice (start with juice of one lime), and sugar. Continue to pound until well combined.

   • Season with black pepper and a pinch of MSG if desired.

   • Taste and adjust the seasoning as needed.

Modern Method:

If you don’t have a mortar and pestle, don’t worry! You can still create a delicious Jeow Som with a knife and a bowl:

1. Ingredients:

   • Same as above.

2. Method:

   • Finely chop the shallot, garlic, ginger, chilies, and coriander. Place them in a bowl.

   • Add the fish sauce, water, soy sauce, lime juice, and sugar to the bowl.

   • Stir everything together until well mixed.

   • Season with black pepper and a pinch of MSG if desired.

   • Let the sauce sit for a few minutes to allow the flavors to meld.

Disclaimer: Not all fish sauce is the same. Some are stronger, funkier, or saltier than others. Be sure to taste your Jeow Som as you make it and adjust the lime juice, sweetness, or dilute with a little water to balance the flavors to your liking.