Jaew

Jaew can refer to any type of dipping sauce, of which Laos has a never ending abundance.

These dishes always contain chili peppers, and usually some type of grilled vegetable, giving them a distinct smoky flavor, and sometimes fermented fish. Enjoyed with sticky rice or vegetables, this is one food dear to the heart of Laos cuisine.

Made with a mortar and pestle, it’s the pounding action smashing ingredients together that makes the taste so delightfully strong. Full of Laos’ dearly-loved ingredient, the clay-pot fermented fish known as Pa Daek, is umami in the extreme.

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First the garlic and raw chilis, then fish sauce and some squeezes from a lime or two, this basis can then be made into any one of a dozen recipes by adding a final vegetable and/or meat ingredient.

Some of the more common types would be Jaew Ma-Keua, made with roasted eggplant, or Jaew Moo, pork meat and pork cracklings pounded together, strikingly similar to the Chicharron Tacos in Mexico City.

Buffalo Jerky is the Secret Ingredient

Jaew bong is another local Laos favorite, a chili dip made with dried chilies, garlic, galangal, shallots, and a little dried buffalo for taste.

Where to go: This dish would usually be available at fresh markets, food markets, as it is mainly a smaller home-cooked dish. We found it at a road-side stall on the way to Phou Si Market.

GENTLY CUT CILANTRO RESTING ATOP A RAGING FURNACE OF FLAVOR.