Jeow Som - Lao Garlic Chili Dipping Sauce

Jeow Som is a vibrant Lao dipping sauce featuring a rustic garlic and chili paste brightened with lime juice and balanced by fish sauce and a touch of sweetness. Fresh coriander and roasted rice powder add a distinctive texture and aroma, making it perfect for grilled meats or sticky rice.

Steps

1. Peel and roughly chop the garlic and chili. 2. Pound garlic and chili together in a mortar and pestle to form a rough paste; avoid making it too smooth to maintain texture. 3. Transfer the paste to a small bowl. 4. Add lime juice and fish sauce to the paste, stirring well. 5. Stir in the palm sugar until it fully dissolves. 6. Gently fold in chopped coriander leaves and roasted rice powder if using. 7. Taste and adjust lime, chili, or sweetness as needed; the sauce should be sharp, spicy, salty, and just barely sweet. 8. Serve immediately for best flavor, as it loses brightness after 30 minutes.

2 cloves garlic 1 small red chili (adjust to taste) 1 tablespoon lime juice 1 tablespoon fish sauce 1 teaspoon palm sugar or brown sugar 1 tablespoon fresh coriander leaves, chopped 1 teaspoon roasted sticky rice powder (optional)