How is Jeow Bong Made?

Jeow bong, also sometimes called jaew bong, is a delicious and flavorful chili paste from Laos. It comes from Luang Prabang, in northern Laos. It's a spicy, sweet, and savory condiment with a unique umami richness. Sundried chilies act as the base, but what sets jeow bong apart is the addition of shredded water buffalo skin. Other common ingredients include galangal, garlic, and fish sauce. Jeow bong is a versatile condiment. You can enjoy it as a dip with sticky rice, vegetables, or grilled meats. Have a look at this video to learn how we make it at our Silk Road Café. Enjoy!
Ingredients (for 1 kilo of jeow bong, about 3 jars):
250g of chili powder (amount can be adjusted based on spice preference) - 125g of the one made from the skin (not spicy) and 125g of chili made with the seeds (spicy)
250g of Shallots
250g of Garlic
250g of Galangal Powder
175ml of Fish sauce
250g of Brown sugar
75g of Knorr Powder
Salt (to taste)
250 ml of Vegetable oil
200 of Water
Boiled buffalo skin (optional)
Instructions:
Chop the aromatics (shallots and garlic)
Pour oil in a pan over medium heat
Fry the aromatics (shallots and garlic) until darkened and crispy. Keep the pan (and oil) aside, we'll use it later
Transfer the aromatics to a mortar. Pound until it becomes a powder.
In a large bowl, mix the dry chili powders (you can buy it powdered already but traditionally, a mortar and pestle is used for jeow bong) with the galangal powder
Give it a good stir
Add the mix to the pan in which you had fried the aromatics
Let the mix dry out, until fragrant and darkened
Add the fish sauce, sugar and knorr powder
Add the water to your mortar and mix with the aromatics
Pour the mixture into the pan, keep it on low heat for about three hours, stiring as needed. It will look like a thick paste.
If you were doing it the traditional way, this is when you would add the boiled and thinly sliced buffalo skin.
You can adjust sweetness, saltiness, and spiciness according to your preference.
Tips:
You can find dried chilies at Asian grocery stores. Look for varieties like Thai chilies or other varieties depending on your desired spice level.
Jeow bong can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
Visiting Luang Prabang? Come try our jeow bong at our Silk Road Café on the banks of the Mekong.
Silk Road Café: www.ockpoptok....