Jeow paa is a traditional Lao fish chili dip sauce that’s smoky, spicy, and full of bold flavor. My recipe is gluten-free, easy to make, and perfect for serving with sticky rice and fresh vegetables.

Traditional Lao jeow paa dipping sauce made with grilled dried fish, chilies, and padaek, served with fresh vegetables.

What is jeow paa haeng

Jeow paa haeng is a smoky Laotian dipping sauce made with grilled vegetables, dried fish, chilies, and fish sauce. It’s traditionally pounded into a chunky paste and served with sticky rice, fresh vegetables, or grilled meats

🌶️ This is a traditional recipe

Let’s make jeow pa the traditional way! We start by roasting chilies, garlic, and shallots until charred, then grilling dried fish until it’s dry and slightly crisp.

Everything goes into a mortar and pestle, where it’s pounded into a smooth, spicy paste that’s bold and great for dipping grilled meats or anything that could use some pungent spice.

Honestly, I’d put it on just about anything because it’s just sooo good!

Smoky Lao dried fish dipping sauce (jeow paa) served with sticky rice, cucumber, and Thai eggplants on a woven tray.

🍚 Ingredient Notes & Substitutes

Dried fish You can find packages of dried or fried fish at Asian grocery stores or markets. The flavor can vary: some are saltier and more intense, while others have a milder, slightly sweet taste.
Garlic
Shallots
Fresh chilies I use Thai Jinda chilies, but any hot chili peppers will work fine. Adjust the amount based on your spice level.
Fish sauce The key ingredient in this Lao dipping sauce, it adds a deep, earthy, and umami-rich flavor that gives jeow paa its bold, signature taste.
MSG Just a pinch enhances the flavors and makes the dip more addictive.

Pack of dried fish with sesame seeds. — Pack of dried fish with sesame seeds, used as the main ingredient for making Lao jeow paa dipping sauce.

How to make Lao dried fish dipping sauce

Step 1: Grill the ingredients. Grill the dried fish, shallots, garlic, and chilies over medium heat until lightly charred and fragrant. This step adds a smoky depth that’s essential for authentic flavor.

Grilled dried fish, garlic, shallots, and chilies on a grill pan.

Step 2: Pound the dry ingredients. Using a mortar and pestle, pound the grilled chilies, garlic, and shallots into a coarse paste.

Chilies, garlic, and shallots pounded in a granite mortar.

Step 3: Add the dried fish. Tear the grilled dried fish into small pieces and pound it into the mixture until evenly combined. You should see the fish blend into the paste while still keeping a bit of texture.

Pounding grilled dried fish, chilies, and shallots together.

Step 4: Season. Stir in fish sauce and MSG. Serve immediately!

Finished jeow paa Lao dipping sauce with smoky grilled fish and chili paste texture in a mortar.

😋 More Asian dipping sauces to try

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