Jeow bong or jaew bong (, ; , , ), also called Luang Prabang chili sauce, is a sweet and savory Lao chili paste originating from

Luang Prabang Luang Prabang (Lao language, Lao: wikt:ຫຼວງພະບາງ, ຫຼວງພະບາງ, pronounced ), historically known as Xieng Thong (ຊຽງທອງ) and alternatively spelled Luang Phabang or Louangphabang, is the capital of Lu ...

Laos Laos, officially the Lao People's Democratic Republic (LPDR), is the only landlocked country in Southeast Asia. It is bordered by Myanmar and China to the northwest, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and ...

. Jeow bong is made with sundried chilies, galangal, garlic, fish sauce and other ingredients commonly found in

. Its distinguishing ingredient, however, is the addition of shredded water buffalo or pork skin. Jeow bong was one of the favorite dishes of the former Lao royal family as described in the collection of recipes hand-written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies. Today, jeow bong is one of several popular traditional dishes of Laos that is also gaining popularity in the West. It is eaten usually by dipping Lao sticky rice or a raw/

parboiled Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French ''parbouillir'', 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition. The w ...

vegetable in it. It is also a condiment for a Lao riverweed snack called kaipen. Jeow bong lasts for a long time, does not spoil easily and can be either on the spicier or sweeter side, depending who makes it. Characteristically, it is both sweet and spicy.

Gallery

File:Spicy Jaew Bong Sauce with kaipen.jpg, Jeow bong with kaipen (popular Lao combination) File:Stickyrice with Jeowbong.jpg, Sticky rice with jeow bong

References

Chili paste Lao cuisine {{Laos-cuisine-stub

Gallery

See also

References