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.

Jeow mak muang is one of my favorite Lao dips because it goes well with all sour fruits especially unripe mango. This is my go to Lao snack whenever I'm craving sweet, spicy, and savory all in one bite.