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Jeow Som (Lao Dipping Sauce)

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From@johnnymorilloo
laotiansauce

Ingredients

  • 1/4-1/2 cup fish sauce
  • 1 shallot, chopped
  • 4-5 garlic cloves
  • 2-3 Thai chillies
  • a handful of coriander
  • juice of 1 lime
  • 1 tbsp brown sugar (or cane sugar)
  • 1 tsp salt
  • 1 tsp MSG, optional

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Method

Pairs with proteins, grains, noodles, rolls, and gyoza.
  1. Blitz the shallot, garlic, chillies, coriander, brown sugar, and salt in a food processor for 10-20 seconds.
  2. Combine with the fish sauce and lime juice in a large bowl.
  3. Set aside for 20 minutes so the flavours meld.
  4. Store in the fridge, where it keeps for 2-3 weeks, topping up with extra fish sauce as needed.