Jeow Bong

Jeow bong (ແຈ່ວ ບອງ) is arguably one of the most icon Lao dipping sauces. It’s the first dipping sauce that I think of, when I think of dipping sauces. For my family, a pea-size dab of the paste schmeared onto a fist-size ball of sticky rice is almost enough to make a meal of its own.

Traditionally, the dipping sauce is made with aromatics, cow hide, and beef jerky. All of which have been roasted or fried and then pounded into a paste. The combination of aromatics gives the dipping sauce its complex flavor while the beef jerky and cow hide adds a meaty structure and texture.

This recipe is one that will be included in my upcoming family cookbook. I started working on a family cookbook because there are as many variations of these recipes as there are families that enjoy them. This jeow bong recipe is no exception. As my mother noted, northern style jeow bong recipes may include herbs that are not available in the south. This version is a southern Lao style recipe because that’s where my family is from.

Notes:

Aromatics – In my opinion, no matter what version of the dipping sauce you’re making, the aromatics make or break the recipe. I’ve tried recipes off the internet, and none tasted right until I consulted with my mother to fine tune this recipe. Galangal, shallots, and garlic are a must and are the base for this dipping sauce. That’s not saying that other aromatics cannot be used. I’ve seen my cousin make this dip with the addition of lemongrass. Of course, that changes the flavor a little bit.
Cow Hide or Cow Skin – Cow hide or cow skin can be difficult to find. Check your local butcher shops or Asian markets. If using the cow hide, roast it, boil it, and then thinly slice it before adding it to the food processor. This ingredient is not readily available and can be optional as long as you have one of the other meat ingredients.
Beef Jerky – For this recipe, I used seen hank, Lao style beef jerky, to add a bit of meaty texture to the dipping sauce. The jerky was previously dried (uncooked) and frozen. It’s something that I typically have on hand in the freezer, and I don’t have to hunt for another ingredient. Quickly fry the beef jerky after the aromatics and chop them before adding them to the recipe.
Alternative to Cow skin or beef jerky – If you don’t have access to either the cow skin or the beef jerky, you can use pork floss (moo foy), which can be found at the local Asian markets or online.
Make Ahead – this recipe yields about 20 ounces of the jeow bong. I divided it into five 4-oz. freezer safe (straight sides) mason jars and froze them. They can be stored that way for months. Place them in the fridge overnight to thaw before enjoying with rice. The mason jars of jeow bong are also great to share with friends and family!

Jeow Bong (ແຈ່ວ ບອງ)

Yields: 20 ounces

5 shallots (250g) ຫົວຜັກບົ່ວ 250 ກຣາມ
1 ½ cup peeled garlic cloves (200g) ຜັກທຽມ 200 ກຣາມ
2 large palm-size pieces of galangal (200g) ຂ່າ 200 ກຣາມ
1 ½ cup dried Thai chilies (50g) ໝາກເຜັດແຫ້ງ 50 ກຣາມ
1 oz. (3-4 pieces) Lao beef jerky (uncooked) and/or cow hide** ຊີ້ນແຫ້ງ 3-4 ຕ່ອນ ຫຼື ໜັງງົວ
1 cup vegetable oil for frying (ນ້ຳມັນ 1 ຈອກ)
2 tablespoons fish sauce (ນ້ຳປາ 2 ບ່ວງ)
2 ½ tablespoons granulated sugar (ນໍ້າຕານ 2 1/2 ບ່ວງ)
1 teaspoon salt (ເກືອ 1 ບ່ວງນ້ອຍ)
½ teaspoon MSG (ແປ້ງນົວ 1/2 ບ່ວງນ້ອຍ)

1. Prepare the aromatics by thinly slicing the galangal, shallots, and garlic cloves, keeping them separated. Set aside.
2. In a heavy bottom pot or wok, heat the oil over medium heat until it’s hot enough to where a piece of garlic will sizzle when added to the pot. Add the garlic and fry until golden and crispy. Use a slotted spoon to remove the fried garlic from the oil. Repeat with the galangal and shallots.
3. Fry the dried chilies for about 30 seconds or just long enough to bloom the flavor. Don’t overcook the chilies.
4. While the oil is still hot, cook the beef jerky for about 30 seconds to a minute, depending on the thickness of the jerky. Remove from the oil and cut into small pieces.
5. Add the fried aromatics, chilies, and beef jerky to a food processor. Next add fish sauce, granulated sugar, salt, and MSG. Pulse until the ingredients start to look like a paste. Alternatively, this step can be completed using a mortar and pestle.
6. Enjoy with sticky rice.