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    You are in: Home / Community Forums / Asian Cooking / JAEW SOM RECIPE
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    Chef #1802464309
    Wed Feb 12, 2014 2:51 pm
    Newbie "Fry Cook" Poster
    I came to your site looking for a dipping sauce recipe which I believe is called Jaew Som. It has a broth type consistency rather than a paste or salsa consistency, and is full of flavor and can be a bit hot (spicy-wise). I believe it is made with fish sauce, broth and hot peppers for sure, but don't know anything else. We had it at a Thai restaurant but were told it was a Laotian dish. It was served with sticky rice. They said that it was an essential part of the daily meal and served with sticky rice. I would appreciate any help you can give me in finding the recipe for this jaew som dipping sauce. It's one of the best things I've ever eaten!!! Thank you!

    I know it is called jaew som because my brother-in-law speaks laotian. It is a very traditional laotian meal.
    Thu Feb 13, 2014 6:00 pm
    Forum Host
    Welcome to the forum, chef. It's nice to meet a new friend! icon_smile.gif

    Does these look anything like it?

    Jaew, Thai Dipping Sauce (Version I)

    1 tbsp ground roasted dried red chili
    1 fresh lime- juiced
    2 tbsp fish sauce or to taste
    1/2 tsp sugar
    Few scallion- chopped

    Mix all ingredients, stir to combine, and adjust the taste as you like.
    According to the author: This version is made with ground dried red chili, fresh lime juice, sugar, fish sauce and chopped scallion. It’s difficult to determine the measurement; it really depends on your preference. Mine has to be spicy and fresh. The trick to make the most vibrant Jaew is to make your very own ground chili. Say no to the package chili flake and don’t even bother using the chili powder in your spice cabinet. Dried red chili need to be slowly roasted to enhance the smoky flavor. Lime, sugar and fish sauce are used to balancing the flavour.

    Thai Dried Chilli Dipping Sauce (น้ำจิ้มแจ่ว)
    Serves: Makes approximately one cup
    •¼ cup thinly sliced shallots
    •¼ cup finely chopped cilantro
    •½ teaspoon galangal powder, optional
    •⅓ cup fish sauce
    •Juice of one lime
    •2 teaspoons grated palm sugar (or brown sugar)
    •1 tablespoon of toasted rice powder (Khao Khua ข้าวคั่ว)
    •1 tablespoon of dried red pepper flakes (coarsely ground).

    1.Mix everything together in a bowl.
    2.Adjust the taste with more fish sauce, lime juice, or sugar, if necessary. The sauce should be predominantly sour and salty.
    Chef #1802464309
    Fri Feb 14, 2014 11:37 pm
    Newbie "Fry Cook" Poster
    You are the most AWESOME person in the whole wide world!!!!!!! These are the exact ingredients that I was just told were in the recipe (my brother-in-law actually went to the restaurant and asked them), but I had no idea how to put it together. The only other thing they said was to add some soup broth, and I can play with that. Thank you so so so so sooooo much!!!!!!! The second recipe looks good too! You made my day.....well, my whole year!! I just love this sauce and am going through withdrawals not being able to get it here where I live. Truly, I can't thank you enough icon_biggrin.gif icon_smile.gif
    Sat Feb 15, 2014 6:06 pm
    Forum Host
    YVW, chef. icon_biggrin.gif

    You're going to LOVE it here!
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