Total Time
20mins
Prep 10 mins
Cook 10 mins

Jeow is a lot of things, but mainly any sort of dipping sauce, typically made with char-grilled veggies. Sometimes spicy. Sometimes not. It could be vegetarian or it could be made with crushed beetles. Or anything in between. Great for dipping balls of sticky rice into. A Laotian staple. This is a good base sauce, feel free to add flavors and experiment. Laos is a landlocked country in Southeast Asia, bordered by Burma and China to the northwest, Vietnam to the east, Cambodia to the south, and Thailand to the west.

Ingredients Nutrition

Directions

  1. Roast tomatoes, chilies, and garlic over a campfire, on a grill(I used a grill pan), in a comal (flat pan available at Latino markets) over medium heat or in the oven until blackened and soft. Be sure to continually turn the garlic so it cooks evenly.
  2. Peel and puree with cilantro, fish sauce(if using) and salt.
Most Helpful

5 5

Love it! Heat AND flavor, yummy

4 5

I really enjoyed this recipe, and liked the addition of the chili. It really was hot, but my family was in the mood for it, and I find myself enjoying it more and more.