Jaew Bong (Lao Spicy Chili Paste)
A quintessential Lao condiment, Jaew Bong is a rich, savory, and spicy chili paste with a complex flavor profile. Traditionally made with dried chilies, garlic, shallots, galangal, and often dried buffalo skin, it's a versatile dip for sticky rice, grilled meats, and vegetables.
🧂 Ingredients
- 1 cup Dried Thai chilies(adjust to spice preference)
- 1 cup Shallots(peeled)
- 1 cup Garlic cloves(peeled)
- 0.5 cup Galangal(sliced)
- 6 large Kaffir lime leaves(finely minced)
- 1 stalk Lemongrass stalk(white part only, finely minced)
- 5 tbsp Fish sauce
- 2 tbsp Palm sugar(or granulated sugar)
- 2 tbsp Tamarind paste
- 1 tsp Salt
- 1 cup Vegetable oil
- 0.5 cup Dried water buffalo skin(optional, rehydrated and thinly sliced)
👨🍳 Instructions
- 1
Roast the dried chilies in a dry skillet over medium heat until fragrant and slightly brittle. Be careful not to burn them.
⏱️ 5 minutes💡 Tip: Roasting enhances the smoky flavor of the chilies. - 2
In a mortar and pestle, pound the roasted chilies into a fine powder. Add the shallots, garlic, galangal, lemongrass, and kaffir lime leaves, and pound until a coarse paste forms.
💡 Tip: Alternatively, use a food processor for a quicker paste. - 3
Heat vegetable oil in a pan over medium-low heat. Add the chili paste mixture and fry, stirring constantly, until fragrant and slightly darkened.
⏱️ 10 minutes💡 Tip: This frying process cooks the aromatics and deepens the flavor. - 4
Stir in the fish sauce, palm sugar, tamarind paste, and salt. Continue to cook until the sugar dissolves and the mixture thickens into a paste.
⏱️ 5 minutes💡 Tip: Taste and adjust seasoning as needed. Add more sugar for sweetness or fish sauce for saltiness. - 5
If using, stir in the rehydrated and sliced water buffalo skin. Cook for another 2-3 minutes.
⏱️ 3 minutes - 6
Let the Jaew Bong cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
💡 Tip: The flavor of Jaew Bong develops and improves after a day or two.
💡 Pro Tips
- ✓Adjust the number of dried chilies to control the spice level.
- ✓If water buffalo skin is unavailable, you can omit it or use thinly sliced pork rind for a similar texture.
- ✓Jaew Bong can be used as a dip, a spread, or an ingredient in other dishes.
🔄 Variations
- Some recipes include fried garlic and shallots for added depth.
- A small amount of shrimp paste can be added for extra umami.