This fiery, no-cook Lao sauce blends fish sauce, garlic, Thai chilis, and lime juice into a punchy, herbaceous dressing that wakes up anything it touches.
Why You'll Love Jeow Som Sauce
This vibrant Lao sauce is a flavor bomb-garlicky, tangy, funky, and spicy. It comes together in minutes with no cooking required and instantly transforms grilled meat, seafood, or even plain rice into something crave-worthy.
Tips and Tricks
- Use fresh lime juice for the brightest acidity and flavor.
- Let the sauce sit for 10 minutes before serving to allow the garlic and chili to mellow and blend.
- Make extra-you'll want it on everything from noodles to eggs.
Variations
- Add toasted rice powder for a nutty kick.
- Try Thai basil or mint instead of cilantro.
- Include chopped scallions for sharp, oniony depth.
Substitutions
- Use serrano or Fresno chilis if Thai chilis aren't available.
- Swap lime juice with lemon or rice vinegar.
- Use coconut sugar or honey in place of brown sugar.
Best served with
- Grilled shrimp or white fish
- Sticky rice and grilled pork or chicken
- Fresh veggies or lettuce wraps
- Cold noodle salads or vermicelli bowls
How to Store Leftovers
- Store in an airtight container or jar in the fridge for up to 5 days. Stir before each use, as ingredients will naturally separate. Let come to room temperature before serving for best flavor.
Common Questions
Can I make it without a food processor?
Yes-just finely mince everything and mix by hand for a chunkier, more traditional texture.
Is this sauce super spicy?
It's got heat, but you can reduce the number of chilies to mellow it out.
Jeow Som Sauce
This fiery, no-cook Lao sauce blends fish sauce, garlic, Thai chilis, and lime juice into a punchy, herbaceous dressing that wakes up anything it touches.
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