Jaew

Jaew can refer to any type of dipping sauce, which Laos has an abundance of. These dishes always include chili peppers and, more often than not, some type of grilled vegetable, which gives them a distinct smoky flavor, as well as fermented fish. This is a favorite dish in Laos, especially when served with sticky rice or vegetables.

The pounding action of smashing ingredients together with a mortar and pestle creates a deliciously strong flavor. Full of Laos' favorite ingredient, the clay-pot fermented fish known as Pa Daek, this dish is umami to the max. The garlic and raw chilis come first, followed by fish sauce and a squeeze or two of lime. This base can then be transformed into any of a dozen recipes by adding a final vegetable and/or meat ingredient.

Some of the more common types include Jaew Ma-Keua (roasted eggplant) and Jaew Moo (pork meat and pork cracklings pounded together), which is eerily similar to Mexico City's Chicharron Tacos. Another local Laos favorite is jaew bong, a chili dip made with dried chilies, garlic, galangal, shallots, and a little dried buffalo for flavor.

Because this is a smaller home-cooked dish, it is usually available at fresh markets and food markets.