Jeow Bong or Jaew Bong ( lo, ແຈ່ວບອງ, th, แจ่วบอง; ) also called Luang Prabang chili sauce is a sweet and savory Lao chili paste originating from

Luang Prabang Luang Phabang, ( Lao: ຫລວງພະບາງ/ ຫຼວງພະບາງ) or ''Louangphabang'' (pronounced ), commonly transliterated into Western languages from the pre-1975 Lao spelling ຫຼວງພຣະບາງ (ຣ = silent r) ...

Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist ...

. 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. 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 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The wo ...

vegetable in it. It's also a condiment for a Lao riverweed snack called

Kaipen Kaipen ( lo, ໄຄແຜ່ນ, khai phaen, ) is a Laotian snack made of fresh water green algae, garlic, vegetables, and sesame seeds. ''Kaipen'' is produced in northern Laos and is especially popular in the city of Luang Prabang. During ...

. 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