An intensely flavored condiment made from roasted chilies, garlic, shallots, and shredded buffalo skin, pounded into a thick paste. This versatile Luang Prabang specialty accompanies virtually every Laotian meal.
Nutrition & Info
Equipment Needed
Instructions
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1
Dry-roast the dried chilies in a pan until darkened and fragrant, being careful not to burn them.
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2
Char the unpeeled garlic and shallots over an open flame until softened and blackened on the outside.
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3
Soak dried buffalo skin until pliable, then shred finely or pound until fibrous.
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4
Peel the charred garlic and shallots, then pound them with chilies, galangal, and lemongrass in a mortar until a rough paste forms.
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5
Mix in the shredded buffalo skin, fish sauce, and palm sugar, pounding until everything is well combined.
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6
Store in a jar at room temperature for up to a week, serving small amounts alongside sticky rice and grilled meats.
Did You Know?
Every family in Luang Prabang has their own jealously guarded jeow bong recipe, and competitions at temple festivals often spark fierce but friendly rivalries.
Chef's Notes
Equipment Tips
- mortar and pestle
- grill or open flame
The Story Behind Jeow Bong
Jeow Bong is the signature condiment of Luang Prabang, where it originated as a way to preserve and concentrate the flavors of dried chilies and buffalo skin. The charring process that precedes the pounding intensifies flavors and adds a smoky depth that defines Luang Prabang cuisine. Historically served at royal banquets alongside sticky rice, it has become a daily staple across all social classes in Laos.
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