Jeow Som & Jeow Bee for Wagyu Steaks | Lao Food at Saeng’s Kitchen
Recipe Information
Jeow Som
Cultural Context
Originating from Laos, Jeow Som is a beloved dipping sauce that embodies the bold and tangy flavors of Lao cuisine. Traditionally served with grilled meats and fresh vegetables, it highlights the importance of balance in flavors—sour, spicy, and savory. Today, Jeow Som has gained popularity beyond Laos, often featured in Thai and other Southeast Asian cuisines, showcasing its versatility.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
tamarind paste
🥗Healthier: fresh tamarind
💰Cheaper: lemon juice
Fresh tamarind offers a more vibrant flavor, while lemon juice is more accessible.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce provides a vegetarian option, while salt is a basic alternative.
Soak tamarind paste in warm water until softened.
Roast fresh chilies and shallots over an open flame until charred.
Peel the charred shallots and remove stems from the chilies.
Blend tamarind, roasted chilies, garlic, and shallots until smooth.
Add fish sauce, lime juice, and sugar to the mixture and blend until combined.
Taste and adjust seasoning as needed.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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