Jeow – Laotian Dipping Sauce

I recently ventured out to one of our local Asian markets on the south side of Milwaukee, known as Pacific Produce. I’ve written about this place before, and as it is fairly new, the store always blows my mind as to what it has to offers. One of my favorite things about any Asian market, is what it has to offer in terms of produce, meat and fish, noodles, and well, all of the condiments. It’s one of those places where you can walk out with a few loaded bags for about 30.00. I like that, plus you get to experiment and try new things. One of those new things I was able to try and never have seen before was a fruit called jlum coc.

Jeow - Laotian Dipping Sauce with Sour Fruits

I had no idea what jlum coc was, so I quickly Googled it and came across a post from Serious Eats.

It appeared to be a type of fruit, typically grown in tropical areas, of which was a bit like a sour apple with some bitter notes to it. I was up for the challenge, and that’s when I recalled a dipping sauce known as Jeow came to mind. I recall hanging out with folks who would slice up sour fruit and make this jeow, a concoction of simple ingredients, and dip into it, hissing from the sour and the spice that blended itself so well together. It was good, really, really good.

Let’s get started.

Ingredients:

  • 1/4 cup of good fish sauce (I like Fish Boat brand)
  • 1 tbsp chili flakes
  • 1/2 tbsp granulated sugar
  • 2 tbsp toasted rice powder
  • Sour fruit, sliced (such as granny smith apples, raw mango, or coc)

This is so easy to make, and is a perfect balance of sour, spicy, and a bit of sweet.

Mix everything but the sliced fruit into a small mixing bowl, ensuring that the toasted rice does not clump together.

How to make Jeow

Place in the refrigerator (if you want) for a couple of hours to let the flavors come together.

When you are ready to serve, add some sliced sour fruit to a plate and center the jeow. Dip your fruit into the jeow and take a bite. Trust me, it’s a perfect balance and an awesome dipping sauce to boot. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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