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.
Ingredients
10 dried red chilies
6 cloves garlic, unpeeled
4 shallots, unpeeled
100g dried buffalo skin
2 tablespoons fish sauce
1 tablespoon palm sugar
Galangal, sliced
Lemongrass, sliced
Instructions
1Dry-roast the dried chilies in a pan until darkened and fragrant, being careful not to burn them.
2Char the unpeeled garlic and shallots over an open flame until softened and blackened on the outside.
3Soak dried buffalo skin until pliable, then shred finely or pound until fibrous.
4Peel the charred garlic and shallots, then pound them with chilies, galangal, and lemongrass in a mortar until a rough paste forms.
5Mix in the shredded buffalo skin, fish sauce, and palm sugar, pounding until everything is well combined.
6Store 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.