Jeow bong
 Jeow Bong - Laotian chili dip | |
| Type | Sauce, Dip |
|---|---|
| Place of origin | Laos |
| Region or state | Luang Prabang |
| Main ingredients | pepper flakes, garlic, galangal, fish sauce, shredded water buffalo or pork skin |
Jeow Bong or Jaew Bong (Template:Lang-lo, pronounced [t͡ɕɛ̄w.bɔ̄ːŋ]; Template:Lang-th, RTGS: chaeo bong, pronounced [t͡ɕɛ̀w bɔ̄ːŋ]) also called Luang Prabang chili sauce is a sweet and savory Lao chili paste originating from Luang Prabang, Laos.[1][2] Jeow Bong is made with sundried chilies, galangal, garlic, fish sauce and other ingredients commonly found in Laos.[3] Its distinguishing ingredient, however, is the addition of shredded water buffalo or pork skin.[4]
It is eaten usually by dipping Lao sticky rice or a raw/parboiled vegetable in it. It's also a condiment for a Lao riverweed snack called Kaipen. Jeow bong lasts for a long time, does not spoil easily and can be either on the spicier or sweeter side, depending who makes it. Characteristically, it is both sweet and spicy.
Gallery
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Jeow Bong with Kaipen (popular Lao combination) -
Sticky Rice with Jeow Bong
See also
References
- ^ "Jeow bong Archives". Padaek.com. Retrieved August 27, 2019.
- ^ "15 of the Best Authentic Laos Food You Want to Enjoy in Luang Prabang". March 12, 2019.
- ^ "Jaew bong | Traditional Dip From Luang Prabang | TasteAtlas". www.tasteatlas.com.
- ^ "Lao Recipes". Center for Southeast Asian Studies, Northern Illinois University. March 25, 2010.
| Chili sauce |
|  | ||
|---|---|---|---|---|
| Chili paste | ||||
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