Jeow Som Dipping Sauce

recipe Detail


This sweet, sour, and pungent Laotian dipping sauce from 2020 F&W Best New Chef Donny Sirisavath gets a kick of heat from Thai chiles, ginger, and garlic balanced by bright, fresh lime juice. It's a delicious partner for the beefy tri-tip. Adjust the heat by adding more chiles as desired, and pair it with Sirisavth's Smoke-Grilled Tri-Tip.


- 1/4 cup soy sauce

- 1/4 cup rice vinegar

- 3 cloves garlic, minced

- 1 tablespoon brown sugar

- 1 tablespoon chili paste

- 1 teaspoon sesame oil

- 1 teaspoon fish sauce

- 1 tablespoon olive oil

- 1/4 teaspoon dried red chili flakes

- Salt and pepper to taste


1. In a small bowl, mix together the soy sauce, rice vinegar, minced garlic, brown sugar, chili paste, sesame oil, fish sauce, and olive oil.

2. Add in the dried red chili flakes and mix well.

3. Taste the sauce and adjust the seasonings according to your preference. Add salt and pepper as needed.

4. Let the sauce sit for 15-20 minutes to allow the flavors to meld together.

5. Serve the Jeow Som Dipping Sauce alongside your favorite snacks or dishes, such as spring rolls, chicken satay, or grilled meats.

6. Store any leftover sauce in an airtight container in the fridge for up to a week.

Enjoy your delicious and versatile Jeow Som Dipping Sauce! You can also experiment with adding different spices or herbs to create your own unique version of this flavorful sauce. Serve it at your next gathering or keep it handy for a quick and easy appetizer or marinade.

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