| Jeow Bong | |
| Country: | Laos |
| Type: | Sauce, Dip |
| Main Ingredient: | pepper flakes, garlic, galangal, fish sauce, shredded water buffalo or pork skin |
Jeow Bong or Jaew Bong (Lao: ແຈ່ວບອງ, in Lao pronounced as /t͡ɕɛ̄w bɔ̀ːŋ/; Thai: แจ่วบอง,, in Thai pronounced as /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.
Jeow bong was one of the favorite dishes of the former Lao royal family as described in the collection of recipes hand-written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies.[4] [5] Today, Jeow bong is one of several popular traditional dishes of Laos that is also gaining popularity in the West.[6] [7]
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.