Jeow Som (Lao Sour & Spicy Dipping Sauce)
Patricia Penkam•
February 8, 2026
Ingredients (9)
Ingredients (9)
Instructions
Prepare the Fresh Ingredients
Wash and dry all produce thoroughly.
Finely mince the following: Thai chilis, garlic, shallot, green apple, cilantro.
This can be done by hand or with a food processor for ease.
Combine the Aromatics
In a small bowl, add the minced chilies, garlic, shallot, green apple, and cilantro.
Mix gently.
This is our base!
Season
Add freshly squeezed lime juice and fish sauce to the bowl. Stir well to combine.
Start with the listed amounts, then adjust gradually to your liking. The sauce should taste bright and sour with a savor backbone.
Balance with sugar and MSG (MSG is optional, not the sugar)
Add sugar and MSG (if using).
Mix thoroughly until dissolved.
Taste and adjust: more lime juice for more sourness, more fish sauce for saltiness, a touch more sugar to soften the sharp acidity, a teaspoon of water to dilute the sauce and make thin.
Notes
Notes
Adjusting Concentration:
- If the Jeow Som tastes too concentrated or intense, add 1–2 teaspoons of water at a time to dilute and loosen the sauce. Taste and adjust seasoning as needed.
Balance Is Key:
- Jeow Som should have a bold balance of sour, spicy, salty, and lightly sweet. Always adjust lime juice, fish sauce, and sugar gradually to suit your preference.
Chili Heat Level:
- Thai red chilies provide traditional heat, but you can reduce the number or use green chilies for a milder version.
MSG Is Optional:
- MSG is traditionally used in many Lao sauces for added savoriness, but it can be omitted without affecting the core flavor.
Texture Matters:
- Finely mincing ingredients by hand (rather than using a food processor) helps preserve the fresh texture and aroma typical of authentic Lao jeow.
Serving & Storage:
- Jeow Som is best enjoyed fresh. If storing, keep refrigerated in an airtight container and use within 24 hours. Stir well before serving.
Serving Suggestions:
- Serve with grilled meats, fried fish, sticky rice, fresh vegetables, or as a bright finishing sauce for rich dishes.
