|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 (Lao: ແຈ່ວບອງ, Thai: แจ่วบอง; RTGS: Chaeo Bong) also called Luang Prabang chili sauce is a sweet and savory Lao chili paste originating from Luang Prabang, Laos. Jeow Bong is made with sundried chilies, galangal, garlic, fish sauce and other ingredients commonly found in Laos. Its distinguishing ingredient, however, is the addition of shredded water buffalo or pork skin.
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.
- "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.