Jeow bong

Jeow bong with kaipen (popular Lao combination)

Jeow bong (Lao: ແຈ່ວບອງ, Thai: แจ่วบอง; rtgs: Chaeo Bong) is a sweet and spicy Lao chili paste made with Lao chilies, galangal and other ingredients commonly found in Laos. Its distinguishing ingredient, however, is water buffalo skin.^[1]

It is eaten usually by dipping Lao sticky rice or a raw/parboiled vegetable in it. It's also a condiment for a Lao riverweed snack called Kaipen. Jeow bong lasts for a long time, does not spoil easily and can be either on the spicier or sweeter side, depending who makes it. Characteristically, it is both sweet and spicy.

References

↑ "Lao Recipes". Center for Southeast Asian Studies, Northern Illinois University. March 25, 2010.

Lao cuisine

Staples / Entrees	Larb Koi Sticky rice Ping gai Mok Lao sausage Som moo Goi Pon pa Som phak Lao beef jerky Lard na Pad khing Pad sen lon Pad see ew Pad kee mao Pad Lao

Soups / Stews	Feu Khao poon Khao soi Khao piak (sen) Gaeng nor mai Sousi pa Tom kha Tom sua Tom yum Tom kheung nai Gaeng jeud Or lam Orm

Salads / Wraps	Nam khao Tam mak hoong Nam tok Soop nor mai Yum sen lon Pun Luang prabang salad

Snacks / Desserts	Nam waan Khao tom Kaipen Khanom mor gaeng Khanom sun Sticky rice with mango Vun

Beverages	Beerlao Lao coffee Lao tea Lao hai Lao-Lao

Condiments	Jeow bong Jeow mak len Jeow het Jeow mak gork Padaek Nam pa Kapi

Utensils	Khok Saak Huad Mor nung Mor kharng Mor gaeng

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Jeow bong

See also

References