Lao Mushroom Dipping Sauce | Jeow Het
Introduction To Lao Mushroom Dipping Sauce
Mushrooms are one of my favorite ingredients because they’re naturally rich in umami and add great texture to dishes especially in this Lao mushroom dipping sauce called jeow het. It’s a must-have when enjoying a Lao meal with sticky rice and something grilled, like BBQ chicken or ribs. This dipping sauce also pairs beautifully with steamed vegetables.
What mushrooms can be used?
For this recipe, I’m using white button mushrooms because they’re high in moisture and tender, which makes them easy to smash into a paste. You can use other mushrooms, but choose ones that are soft and easy to break down. If you use a denser mushroom, you may need a food processor instead of a mortar and pestle. You can also try a mix of mushrooms, like oyster and shiitake, for added depth and variation.
Can this be made vegan or vegetarian?
The only non-vegetarian ingredients in this recipe are padaek and fish sauce, so it can easily be made vegan. Just use a vegetarian fish sauce as a substitute for both, and the dish becomes completely plant-based and perfect for your vegan friends.
What are the special equipments needed?
The main tool used to make this mushroom dipping sauce is the traditional Lao mortar and pestle, called kohk and sahk. You can use a food processor for a more uniform consistency, but I prefer the rustic, uneven texture you get from using a mortar and pestle. It not only gives the sauce more character, but also crushes the ingredients in a way that intensifies the flavor.
You can use a food processor instead if you want a more minced consistency.
Ingredients Needed for Lao Rice Rolls
white button mushrooms: used because these mushrooms are high in moisture and tender so it easily breaks down smashed into a paste.
medium shallots: once its roasted, it helps creates a nice paste texture for the dip.
bird's eye chili peppers: if its not spicy, I don’t want it! Use the amount that you can handle though.
garlic cloves: roasted cloves add a nutty and mellow flavor to the paste.
green onions: the top green part is used to garnish and the bottom white part is roasted and added in the paste.
padaek: you need the funk in this dip.
fish sauce: mellows out the funk of the padaek.
cilantro: adds freshness to the dip.
salt: season to taste.
Step by Step Instructions
Prep Ingredients
Thoroughly clean the mushrooms since they’re harvested from the ground and can carry dirt. Cut the shallots into large chunks, about 1 inch wide. Slice the green onions in half, starting at the white base.
Skewer Ingredients
Using skewers helps keep everything organized and makes this recipe easy to grill if you prefer. Skewer each ingredient type separately—this makes it easier to smash them in stages later.
Bake the Ingredients
Preheat your oven to 425°F. Roast the skewers for about 30 minutes, or until the ingredients are slightly caramelized with a dark char. Keep an eye on the garlic and chilies—they’re small and can burn quickly.
Smash with Mortar and Pestle
Start by pounding the larger ingredients like shallots into a rough paste. Then add the remaining roasted ingredients and continue smashing until you get a thick, rustic texture. This takes time, but the flavor payoff is worth it.
Season and Taste
Add the chopped cilantro and green onions. Season with padaek, fish sauce, and a pinch of salt. Mix well and adjust to taste. Serve with warm sticky rice.
How long will it last?
It will last in the fridge for about 5 days.
More Lao Recipes
Jeow Het | Lao Mushroom Dipping Sauce
This is a spicy mushroom dip that will level up all your meals, and it's called jeow het. Its natural umami flavors come from roasting the mushrooms and aromatics, then seasoning them with unfiltered fish sauce. It’s a rustic Lao dip you need to add to all your summer BBQs—every scoop is bursting with umamilicious flavor.
Ingredients
Instructions
- Prep the skewers: Thread the mushrooms, shallots, garlic cloves, bird's eye chilies, and the white parts of the green onions onto the bamboo skewers.
- Roast the vegetables:Place the skewers on a baking sheet and roast at 425°F (220°C) for about 30 minutes, or until everything is softened and nicely caramelized.
- Pound into a paste: Using a mortar and pestle, pound the roasted shallots, green onion whites, garlic, and chilies into a coarse paste. Then add the mushrooms and lightly smash them in — the texture should remain chunky and rustic.
- Season the dip: Mix in the chopped green onion tops and cilantro. Season with padaek, fish sauce, and a pinch of salt to taste. Adjust seasoning as needed.
- Serve: Enjoy with warm sticky rice or fresh vegetables.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.