We Laotians LOVE dipping sauces, a meal wouldn’t complete without a dipping sauce. We usually serve a dipping sauce with either steamed or fresh vegetables, along with steamed, grilled or fried fish and/or meats. Every region of Laos has it’s own special dipping sauce, example, the Luang Prabang region is known for Jeow Bong. We usually dip sticky rice or vegetables into the sauce. Most Laotian households have one or more type of fish sauce in their pantry or fridge, (city folks).
15 cherry tomatoes
12 garlic cloves
1/2 red onion or two shallots
8 Thai chilies
1/2 tsp salt
2 tbsp fish sauce or thin soy sauce
1 tbsp unfiltered fish sauce or anchovy sauce or fermented bean paste
a handful of cilantro
- Soak skewers in water at least 30 minutes to prevent burning.
- Cut onions into 2-inch pieces, push skewers through all the vegetables.
- Grill for about 15 minutes. Until nicely charred, not burnt.
- Using mortar and pestle, pound chilies, garlic, and onions until all are well mixed and mashed.
- Add tomatoes and the rest of the ingredients, pound until all ingredients are well mixed. Stir in cilantro and serve it with grilled fish, meats, and/or steamed mixed vegetables and sticky rice.
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