Originally posted August 25, 2021

Jeow Som

a salty, sweet, tangy dipping sauce originating from Laos. Goes great on noodles, or as a dipping sauce for bbq'd meats


  • 4 (6-inch) cilantro sprigs, leaves and stems separated
  • 10 garlic cloves
  • 1 (1 1/2-inch) piece fresh ginger, peeled and roughly chopped
  • 3 to 5 fresh Thai chiles
  • ½ cup fresh lime juice
  • ½ cup fish sauce
  • 5 tablespoons granulated sugar
  • 1 scallion, thinly sliced


chop, then mix.
Alternatively, use a blender, but don't make a purée out of it.



There are no comments. Be the first to add one.

Adapted from

food and wine mag
views saves adapts comments
249 0 0 0