Mae’s Jeow Bong | Lao Spicy Dipping Sauce
Introduction to Mae’s Jeow Bong | Lao Spicy Dipping Sauce
This is one of those must-have Lao dipping sauces because it goes well with everything, especially sticky rice, jerky, and even pho. Jeow bong is an iconic and beloved Lao condiment that originated in the food capital of Laos, Luang Prabang. In that city, the sauce is usually sweeter, slightly spicy, and made without pepper seeds. The paste has a vibrant magenta color that almost resembles Korean gochujang. It features aromatics like shallots, lime leaves, garlic, and galangal, and its signature texture comes from thinly sliced cow skin that adds a subtle bounce and chew to every bite.
The version I’m sharing with you is the one I grew up eating, which is why I call it Mae’s jeow bong. It’s same same but different. This style is less sweet, very spicy, and works beautifully as both a dipping sauce and a chili oil. One of the best parts about this recipe is how long it keeps. You’ll also end up with a vibrant red chili oil that is delicious drizzled over any noodle soup.
What are the special equipments needed?
You will need a deep mortar and pestle to create the rustic paste, along with a food processor to help grind the fried peppers and aromatics. I like using a Cuisinart food processor because it’s fast and always consistent.
Ingredients Needed for Mae’s Jeow Bong | Lao Spicy Dipping Sauce
cow skin: it helps give the dipping sauce texture and bounciness with every bite.
lemongrass stalk: used when boiling the cow skin to help remove the impurities and smell
whole dried bird’s eye chilies: this is where the spice and vibrant red colors come from
shallots: it helps diffuse and create the paste consistency
garlic cloves: it helps diffuse and create the paste consistency
galangal: its a strong aromatic that adds a unique flavor to the paste.
makrut lime leaves: a little goes a long way as these leaves are very fragrant
salt: sometimes the paste just needs salt to increase the flavor and it also helps grind the aromatics into a paste
vegetable oil: use any type of neutral oil to help fry the aromatics
granulated sugar: the sweetener for the paste and it easily blends well
fish sauce: increases the umami flavors when added to the paste
tamarind paste: this is where the paste gets its slight tanginess
MSG: helps increase the umami
Step by Step Instructions
Prepare the Cow Skin
Using an open flame, burn the hair side of the cow skin until most of the hair is removed. With a sharp knife held at a 45-degree angle, gently scrape back and forth over the darkened part of the skin to remove the char and any remaining burnt hair.
Fill a medium pot halfway with water and bring it to a boil. Add the lemongrass stalk and the cow skin. Cover the pot, reduce the heat to medium-low, and simmer for 60 minutes. Depending on the thickness of your cow skin, it may need more time to reach the right tenderness. You want it extra tender since it will firm up in the refrigerator, so make sure it’s a texture you can easily chew.
Remove the cow skin from the pot and let it cool to room temperature. Trim off the fat layer from the underside, then slice it into ½-inch pieces and cut those pieces into thin strips. Set aside.
Cow skin can be a harder ingredient to source. I went to several Southeast Asian markets and couldn’t find it. If you live in a diverse city, try checking Nigerian markets. They often carry cow skin in the frozen section. Most of the hair was already removed on the one I found, so I just had to char it lightly before using.
Prepare the Chili Mixture
If using whole dried chilies, grind them in a food processor. For each aromatic, make sure the pieces are cut to a similar size since they will be fried at the same time. Slice the shallots from the base for stability, then cut them into thin circles. Smash the garlic with the flat side of a knife and roughly chop it. The galangal should be very finely minced since it is dense and strong in flavor. The lime leaves should also be finely minced because their flavor is strong.
In a large bowl, combine the ground chilies, shallots, garlic, galangal, lime leaves, and salt. Mix well.
Cook the Chili Mixture
Heat the vegetable oil in a medium pan over medium-high heat for 2 minutes. Add the chili mixture and immediately reduce the heat to medium. Cook, stirring frequently, for 12–15 minutes, or until the mixture turns a vibrant dark red. Watch the mixture carefully toward the end, as it can go from vibrant red to dark very quickly. Remove it from the heat before it starts turning too dark.
Drain the Oil
My favorite part of this recipe is that it’s a two-for-one because it not only makes the jeow bong paste but also a vibrant and aromatic chili oil.
Transfer the mixture into a strainer set over a large bowl. Let it drain and cool for about 30 minutes. You can apply slight pressure to the chili mixture to help release more oil. It’s okay if a little chili oil remains in the paste. As it cools, continue pressing or spooning off any excess oil.
Make the Paste and Season
Transfer the chili mixture to a mortar and pound it into a paste. If you want it smoother, pulse it in a food processor for a few seconds before returning it to the mortar. Season the paste with sugar, fish sauce, tamarind paste, and MSG. Mix well. At this point, season to taste. Add 1 tablespoon of the drained chili oil back into the paste for richness. Add the sliced cow skin to the mortar and mix until everything is well combined. Enjoy with sticky rice and Lao jerky.
How long will it last?
This dipping sauce can last for months, so make sure its in a airtight container to maintain its freshness.
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 pre-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
Mae’s Jeow Bong | Lao Spicy Dipping Sauce
The most fiery Asian dipping sauce for sticky rice. Its called jeow bong, the number one requested Lao dipping sauce on my website. It’s bold, it’s savory, and it goes perfectly with sticky rice and Lao jerky. This isn’t your regular sauce. With tender cow skin for texture and a bright mix of sweet, spicy, and tangy flavors, jeow bong is the kind of sauce that can turn sticky rice into a whole meal.
Ingredients
Instructions
- Prepare the cow skin: Using an open flame, burn the hair side of the cow skin until most of the hair is removed. Fill a medium pot halfway with water and bring it to a boil. Add the lemongrass stalk and the cow skin. Cover, reduce to medium-low, and simmer for 60 minutes. Remove the cow skin and let it cool to room temperature. Trim off the fat layer from the underside, then slice into ½-inch pieces and cut those pieces into thin strips. Set aside.
- Prepare the chili mixture: If using whole dried chilies, grind them in a food processor. In a large bowl, combine the ground chilies, shallots, garlic, galangal, lime leaves, and salt. Mix well.
- Cook the chili mixture: Heat the vegetable oil in a medium pan over medium-high heat for 2 minutes. Add the chili mixture and immediately reduce the heat to medium. Cook, stirring frequently, for about 12-15 minutes, or until the mixture turns a vibrant dark red.
- Drain the oil: Transfer the mixture into a strainer placed over a large bowl. Let it drain and cool for about 30 minutes. As it cools, press out or spoon off as much excess oil as possible.
- Make the paste: Transfer the chili mixture to a mortar and pound into a paste. If you want it smoother, pulse it in a food processor before returning it to the mortar. Season the paste with sugar, fish sauce, tamarind paste, and MSG. Mix well. Add 1 tablespoon of the drained chili oil back into the paste for richness.
- Finish the dish: Add the sliced cow skin to the mortar and mix until everything is well combined. Enjoy with 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.