Roasted tomato dipping sauce: Jeow Marg Len
Sweet roasted chili sauce: Jeow Bong
Green Roasted Chili sauce: Jeow Marg pet dib
Roasted eggplant sauce: Jeow marg kua
Fermented fish dipping sauce: Jeow padaek
Dried fish dipping sauce: Jeo pahang“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, Jeow Bong it’s known for the Luang Prabang region.
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).” Chef Seng
Here is Chef Seng’s recipe Roasted Tomato Dipping Sauce recipe:
15 cherry tomatoes
12 garlic cloves
Half 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
Pounded chili, garlic, onion first add tomato and rest ing, pounded till all ing mixed. Add cilantro and serve it with grilled fish, meats, and/or steamed mixed vegetables and sticky rice.