Jaew Bong

1. 1

   Dry-roast the shallots, garlic, and galangal

   In a dry skillet or pan over medium heat, roast the shallots, garlic, and galangal slices until they are darkened, golden, and cooked through. This process should take about 8-10 minutes. The aromatics should be fragrant and slightly charred in spots.

   10m

   Tips:

   • • Turn frequently to prevent burning
   • • A few charred patches are okay and add to the smoky flavor
2. 2

   Roast the kaffir lime leaves and dried chilies

   In the same heated skillet, roast the kaffir lime leaves until they release their citrusy aroma, about 1-2 minutes. Remove and set aside. Then roast both types of dried Thai chili peppers until they become dark, aromatic, and smoky, about 3-5 minutes. Remove from heat immediately to prevent over-darkening.

   7m

   Tips:

   • • Work in batches if needed
   • • The chilies should darken but not turn black
   • • Open windows or turn on ventilation as the fumes can be strong
3. 3

   Pound the chilies in a mortar and pestle

   Add the roasted dried chilies into a large mortar and pestle. Pound and grind them into a fine powder or rough consistency. This is the foundation of your paste.

   5m

   Tips:

   • • This takes considerable muscle and time
   • • A food processor can be used but the texture won't be as authentic
4. 4

   Add aromatics and continue pounding

   Add the roasted galangal and kaffir lime leaves to the mortar. Pound until fully broken down into the chili mixture. Then add the shallots and garlic, continuing to pound and grind until everything forms a fragrant, rough paste.

   10m

   Tips:

   • • Add ingredients gradually for easier pounding
   • • The mixture should become increasingly cohesive
5. 5

   Incorporate the seasonings

   Add palm sugar, tamarind paste (or juice), fish sauce, salt, and white sugar to the pounded paste. Continue grinding and mixing until all ingredients are fully incorporated and the mixture forms a uniform paste.

   5m

   Tips:

   • • Taste and adjust seasoning as needed
   • • The paste should balance sweet, salty, sour, and spicy
6. 6

   Fry the paste

   Heat the vegetable oil in a wok or pan over medium-low heat. Add the paste and fry gently while stirring continuously. Add the water and optional MSG, continuing to cook and stir until the mixture absorbs the liquid and becomes sticky and spreadable, about 8-10 minutes.

   10m

   Tips:

   • • Keep the heat low to prevent burning
   • • Stir constantly to ensure even cooking
   • • The paste will darken and become aromatic
7. 7

   Add the pork skin

   Cut the cooked pork skin into thin ½-inch strips. Transfer the fried paste to a large bowl. Add the pork skin strips and mix thoroughly until the skin is evenly coated with the paste.

   3m

   Tips:

   • • The pork skin adds texture and richness
   • • Ensure even distribution throughout the paste
8. 8

   Cool and store

   Allow the jaew bong to cool to room temperature. Transfer to an airtight container for storage. The paste can be stored in the refrigerator for up to 30 days.

   0

   Tips:

   • • The flavors develop and meld over time
   • • Bring to room temperature before serving for best flavor

• •Traditional preparation uses a mortar and pestle for the most authentic texture, but a food processor can be used as a time-saver
• •Adjust the amount of dried chilies to control spice level - reduce for milder paste or increase for more heat
• •Adding extra sugar helps balance the intense spicy and savory flavors
• •The paste should be sticky and spreadable, not watery - adjust cooking time if needed
• •Open windows or use good ventilation when roasting chilies as the fumes can be irritating
• •For deeper umami, use fermented fish sauce (padaek) instead of regular fish sauce
• •Buffalo skin is more traditional than pork skin and can be found in Asian markets
• •The paste improves with age as flavors meld - it's often better after a day or two

• •
  Sticky rice (khao niaw) - the most traditional pairing
• •
  Fresh vegetables (cucumbers, cabbage, long beans, Thai eggplant)
• •
  Steamed or parboiled vegetables
• •
  Grilled meats (chicken, pork, beef)
• •
  Grilled fish
• •
  Fried pork skin (crispy pork rinds)
• •
  Sai ua (Isan fermented sausage)
• •
  Kaipen (Lao riverweed snack)
• •
  Beef or pork jerky
• •
  Raw vegetables as crudités

Jaew Bong (Jeow Bong) is a traditional condiment originating from Luang Prabang in northern Laos, located near the Mekong River. This iconic chili paste has been a staple in Lao and Isan (Northeastern Thai) cuisine for generations, serving as both a flavorful condiment and a practical means of food preservation. The name 'jeow' (also spelled 'jaew') refers to dipping sauces or relishes in Lao cuisine, while 'bong' means 'to pound' or 'to crush,' referring to the traditional preparation method using a mortar and pestle. Historically, jaew bong served as an essential condiment in rural Lao diets, functioning as an effective means of preserving chilies and other ingredients through sun-drying and roasting techniques. This preservation method allowed the paste to maintain its potency and extend its shelf life for up to a month or longer, making it a reliable flavor enhancer to accompany sticky rice and simple meals during times when fresh ingredients were scarce. The inclusion of buffalo or pork skin reflects the resourceful nature of traditional Lao cooking, where every part of the animal was utilized. The paste represents the culinary connection between Laos and Thailand's Isan region, where Lao-influenced cuisine is prevalent, and showcases the shared cultural heritage along the Mekong River basin.

Authentic Jaew Bong is distinguished by several key characteristics: the use of dried water buffalo skin (though pork skin is a common substitute), the traditional preparation method of dry-roasting all aromatics before pounding them in a stone mortar and pestle (not a food processor), the inclusion of both long and short varieties of dried Thai chilies for complex heat, fresh galangal (not ginger) for its distinctive citrusy-pine flavor, and the use of unfiltered fermented fish sauce (padaek) for deeper umami in the most traditional versions. The paste should have a sticky, slightly chunky texture from hand-pounding rather than a smooth consistency. The balance of flavors is crucial - it should be simultaneously spicy, sweet from palm sugar, sour from tamarind, salty from fish sauce, and deeply umami. The roasting process is essential for developing the smoky, earthy character that defines authentic jaew bong. In Lao and Isan households, this paste is often made in large batches and stored for extended periods, with the flavors improving and mellowing over time. True jaew bong should be served at room temperature alongside sticky rice, which is traditionally eaten with the hands, using small portions of rice to scoop and temper the intense flavors of the paste.