Lao Dried Fish Dip | Jeow Pa Hang
Introduction to Lao Dried Fish Dip | Jeow Pa Hang
Fish is fundamental to Lao cuisine. With the Mekong running along Laos’s border, fish has long been both staple and inspiration; Lao cooks developed many dishes from it, including the dried fish dip called jeow pa hang. This traditional Lao dish shows how nothing is wasted: the whole fish—the flesh, bones, and head—is used. After the fish is dried, it’s fried and smashed into a dry paste. That ground dried fish is then blended with an aromatic paste and seasoned with fish sauce and MSG. Jeow pa hang is a savory, protein-rich dip that pairs perfectly with sticky rice and steamed vegetables, making a simple, complete meal.
What are the special equipments needed?
Make sure to invest in a good, heavy mortar and pestle. This recipe requires pounding the protein and bones multiple times until they’re finely broken down. Look for a deep, sturdy set (granite or volcanic stone works best) to give you enough room and leverage. These are commonly available at Southeast Asian grocery stores, and many online retailers carry them too.
Ingredients Needed for Lao Rice Paper Lettuce Wraps | Pun Khao Soi
dried fish: small and thinner fish is better since the bones are not too big
shallots: other types of onions can be used as well
garlic cloves: part of the aromatics that help create the paste
galangal: make sure to pound this well as the fibers are very strong
fresh bird’s eye chilies: use red ones to bring out the heat
fish sauce: season it with this and make sure to check how salty your fish is
MSG: add extra umami to the dip
zucchini and cabbage: some examples of good vegetables to enjoy with the dip
Oil: just enjoy to do a shallow fry
Cilantro leaves: for garnish
Lao sticky rice: for serving
How Long Will It Last?
This dip should last in the fridge for about a week.
Where can I get more Lao recipes?
If you enjoyed this recipe, chances are you love Lao food. My website is filled with traditional, modern, and fusion Lao recipes, so I hope you take some time to explore everything it has to offer. When you try a recipe, leaving a rating and a comment on that specific page helps more home cooks discover and trust it. And if you want ad-free, refined recipes, please consider ordering my debut cookbook, The Lao Kitchen. It’s jam-packed with over 95 recipes, personal stories, and rich Lao food history.
More Lao Recipes
Lao Dried Fish Dip | Jeow Pa Hang
Jeow pa hang is a traditional Lao dried fish dip that makes use of the whole fish, including the flesh, bones, and head. The dried fish is pounded in a deep mortar and pestle until the bones are finely crushed, then mixed with a fragrant aromatic paste and seasoned with fish sauce. This savory and aromatic dip is best enjoyed with steamed vegetables and Lao sticky rice.
Ingredients
Instructions
- Fry the dried fish: Add about 1 inch of oil to a large pan and heat over high heat until the oil reaches 350°F, about 6 to 8 minutes. Carefully add the dried fish and fry for 1½ to 2 minutes, or until golden and crisp. Remove from the oil and set aside.
- Cook the aromatics: Heat a dry steel pan over high heat for about 3 minutes. Add the shallots, garlic, galangal, and bird’s eye chilies. Reduce the heat to low and dry-sauté for about 4 minutes, stirring constantly. Add ¼ cup water and cook until the water has evaporated and the aromatics are softened.
- Pound the fish: Place the fried dried fish in a deep mortar. Crumble it into smaller pieces, then pound with a pestle until the fish and bones are finely crushed. Transfer to a separate bowl.
- Make the aromatic paste: In the same mortar, add the softened shallots, garlic, galangal, and chilies. Pound until they form a paste.
- Finish the jeow: Add the pounded dried fish back to the mortar. Season with the fish sauce and MSG, then pound and mix until everything is well combined. Transfer to a serving bowl and garnish with cilantro leaves.
- Steam the vegetables: Steam the zucchini and cabbage for 2 to 3 minutes, or until tender but still slightly crisp.
- Serve the jeow pa hang with the steamed vegetables and Lao sticky rice.
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.