Jeow Som Sauce

Close-up of a bowl filled with a green, chunky sauce containing finely chopped herbs, bits of garlic, and small red pepper pieces, all mixed with oil.

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This fiery, no-cook Lao sauce blends fish sauce, garlic, Thai chilis, and lime juice into a punchy, herbaceous dressing.

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Prep Time 5

Total Time 5

Servings: 16 tablespoons

Course: Dressing/Condiment, sauce

Cuisine: Lao, Southeast Asian

Ingredients Equipment Method Notes

Ingredients

1 shallot chopped
5 garlic cloves
3 Thai chilis
½ jalapeño chopped
1 handful cilantro leaves chopped
2 limes juiced
2 tablespoon brown sugar
6 tablespoon fish sauce

Equipment

Food processor
Mixing bowl

Method

To the bowl of a food processor, add the shallot, garlic, Thai chili, jalapeño, cilantro, and lime juice. Blend until smooth but slightly textured.
Transfer to a bowl and stir in the fish sauce and brown sugar. Taste and adjust sweetness or saltiness as needed.

Notes

Storage: keep in an airtight jar in the fridge for up to 2 weeks, the fish sauce and lime juice help preserve it. Give it a stir before using since it can settle.

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