Spicy Jeow Som Saucy (Print Version)
# Ingredients:
→ Sauce Mix
01 -
A handful of Thai chili peppers (choose 2-10 depending on how hot you like it)
02 -
4 garlic cloves
03 -
60 ml fresh lime juice
04 -
60 ml fish sauce (also called nam pa)
05 -
2 tbsp sugar
06 -
60 ml cilantro, finely chopped (both stems and leaves work)
# Instructions:
01 -
With a mortar and pestle, crush the chili peppers along with the garlic until you get a smooth texture.
02 -
Pour in the lime juice, fish sauce, and sugar. Smash and stir with the pestle until the sugar melts completely.
03 -
Mix in the chopped cilantro thoroughly. Adjust the taste by adding extra lime juice, fish sauce, or sugar if needed.
04 -
If you're short on time, toss the chili peppers, garlic, sugar, and a couple of tablespoons of lime juice or fish sauce into a food processor or spice grinder. Blend until it all becomes a fine mix.
05 -
Move the mix into a bowl. Pour in the remaining fish sauce, lime juice, and cilantro. Give it a good stir to combine everything.
06 -
Give it a taste and tweak it until you get the perfect balance—spicy, tangy, salty, and sweet should all shine.
# Notes:
01 -
Jeow Som is a beloved Lao sauce that goes great with grilled meat, sticky rice, or fresh veggies.
02 -
If you want authentic flavors, use a sturdy mortar and pestle made from clay or stone—they extract the oils better.