Jeow Som - Lao Sour & Spicy Dipping Sauce

Alright, grab your mortar and pestle, because we're making some Jeow Som! This is a classic Lao dipping sauce, vibrant, flavorful, and perfect for everything from sticky rice and grilled meats to fresh vegetables. My version is a balanced dance of sour, spicy, salty, and sweet, but feel free to adjust it to your own taste.

Jeow Som (Lao Sour & Spicy Dipping Sauce)

Yields: About 1 cup Prep time: 10 minutes Cook time: 5 minutes (for roasting garlic)

Ingredients:

• 4-6 dried red chilies, depending on desired spice level (I prefer using dried Lao chilies for authenticity, but Thai chilies work too. Remove seeds if you prefer less heat.)
• 4 cloves garlic, unpeeled
• 1 shallot, roughly chopped
• 1/4 cup fish sauce (good quality fish sauce makes a difference!)
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon sugar (palm sugar is traditional, but granulated white sugar works fine)
• 1 tablespoon toasted rice powder (khao khua), optional (adds a nutty depth and thickens the sauce slightly)
• 2 tablespoons cilantro, roughly chopped
• 1 tablespoon green onion, thinly sliced

Equipment:

• Mortar and pestle (essential for achieving the right texture)
• Small skillet or toaster oven (for roasting garlic)
• Measuring spoons and cups
• Knife and cutting board

Instructions:

1. Roast the Garlic: Heat a small skillet over medium heat. Add the unpeeled garlic cloves and dry roast them, turning occasionally, until they are softened and slightly charred, about 5 minutes. This mellows the garlic flavor and adds a smoky depth. Alternatively, you can roast the garlic in a toaster oven at 350°F (175°C) for about 8-10 minutes.
2. Prepare the Chilies: If using whole dried chilies, lightly toast them in a dry pan over low heat for a minute or two until fragrant. This intensifies their flavor and makes them easier to grind. Be careful not to burn them.
3. Grind the Aromatics: Peel the roasted garlic cloves. In the mortar, combine the roasted garlic, dried chilies, and shallot. Pound with the pestle until you have a coarse paste. The texture should be slightly chunky, not completely smooth.
4. Add Liquids and Seasonings: Add the fish sauce, lime juice, and sugar to the mortar. Stir well to combine and dissolve the sugar. Taste and adjust the seasonings as needed. You may want to add more lime juice for more tartness, more sugar for sweetness, or more fish sauce for saltiness.
5. Add Rice Powder (Optional): If using toasted rice powder, add it to the mortar and stir well. This will thicken the sauce and add a nutty flavor.
6. Incorporate the Herbs: Gently stir in the chopped cilantro and green onion. Avoid over-grinding the herbs, as this will make them bitter.
7. Serve: Serve immediately with sticky rice, grilled meats, fresh vegetables, or any other dish you want to add a burst of flavor to.

Chef's Notes & Tips:

• Spice Level: The number of chilies used is a suggestion. Start with less and add more to reach your desired level of heat.
• Toasted Rice Powder: To make toasted rice powder, simply dry roast uncooked rice (glutinous rice is best) in a skillet over medium heat until it turns golden brown. Let it cool completely and then grind it into a fine powder using a spice grinder or a coffee grinder.
• Variations: Some variations include adding a pinch of MSG (monosodium glutamate) for added umami, or using tamarind paste instead of lime juice for a different type of sourness.
• Storage: Jeow Som is best served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may mellow slightly over time.
• Ingredient Quality: Using high-quality ingredients, especially fish sauce and lime juice, will make a significant difference in the final flavor of the sauce.

Enjoy your homemade Jeow Som! It's a simple sauce, but packed with flavor and a true taste of Laos. Khop Chai Lai Lai! (Thank you very much!)