Go Back
–+ servings

Jeow Paa Recipe (Lao Fish Chili Dip)

Traditional Lao jeow paa dipping sauce made with grilled dried fish, chilies, and padaek, served with fresh vegetables.
This authentic jeow paa recipe is made with grilled dried fish, chilies, and fish sauce for a bold, umami-rich flavor.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 3

Equipment

  • Measuring cups and spoons
  • Grill or grill pan
  • Tongs
  • Mortar and pestle

Ingredients

  • 2 oz dried fish
  • 2 cloves garlic
  • 2 small shallots
  • 4 dried chilies adjust to taste
  • 1 tsp fish sauce
  • ¼ tsp salt
  • cilantro garnish to taste
US Customary - Metric

Instructions

  • Grill the ingredients. Grill the dried fish, shallots, garlic, and chilies over medium heat until lightly charred and fragrant. This adds the smoky depth essential for authentic jeow paa flavor.
  • Pound the dry ingredients. Using a mortar and pestle, pound the grilled chilies, garlic, and shallots into a coarse paste. Keep some texture for the best traditional taste.
  • Add the dried fish. Tear the grilled dried fish into small pieces, then pound it into the mixture until evenly combined. The mixture should look chunky but cohesive.
  • Season. Stir in fish sauce and a pinch of MSG. Mix well, taste, and adjust to your liking. Serve immediately with sticky rice and fresh vegetables.
Nutrition Facts
Jeow Paa Recipe (Lao Fish Chili Dip)
Amount per Serving
Calories
37
% Daily Value*
Fat
 
0.4
g
1
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
9
mg
3
%
Sodium
 
365
mg
16
%
Potassium
 
156
mg
4
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
403
IU
8
%
Vitamin C
 
3
mg
4
%
Calcium
 
15
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Nutrition information is provided as a courtesy and should be considered approximate.