This easy jeow som recipe is a spicy and sour Lao dipping sauce that works with anything—grilled chicken, sticky rice, seafood, vegetables, and more. Known as ‘crack sauce’ because it’s unbelievably addictive, it’s a must-try for anyone who loves the bold flavors of Laos!

Lao jeow som dipping sauce in a bowl surrounded by sticky rice, grilled meat, and fresh vegetables.

Quick tip: My Laotian dipping sauces are incredibly easy to make and perfect for meal prep since they keep well in the fridge for several days. Check out my recipes for jeow bong, jeow mak len, and jeow bee for some more tasty ideas!

Jeow som is a traditional Lao dipping sauce with a sour and spicy flavor, made from fresh lime juice, chilies, garlic, sugar, and fish sauce. These ingredients are pounded together using a mortar and pestle, creating a sauce perfect for pairing with sticky rice and grilled meats.

Did you know? In Lao, “jeow” means sauce and “som” means sour, so jeow som literally translates to “sour sauce.”

Learn more about this Lao sauce

This no-cook sauce is incredibly easy to make, using just a handful of ingredients—most of which you probably already have in your kitchen!

For the authentic taste and texture, I recommend using a mortar and pestle, but if you’re pressed for time, a food processor will work just as well. (The traditional method does give it that extra touch, though!)

Lao jeow som sauce in a bowl, garnished with fresh herbs.

One reason I love making this spicy dipping sauce (and jeow het) at home is that it’s much healthier than store-bought dips. You’re using all-natural ingredients, no preservatives or additives, which means you can feel good about serving it up.

Plus, it’s perfect for making ahead! Make it in advance and keep it in the fridge—it stays fresh for days, making it a go-to for parties or quick meals during the week. Just place the sauce in the center of a serving platter, surrounded by other tasty sides.

Jeow som dipping sauce with fresh chilies and herbs, accompanied by grilled meat and fresh vegetables.

Before serving, be sure to taste and adjust the flavors until you get that perfect balance of sour, sweet, and spicy. My measurements are a great starting point, but feel free to tweak them to suit your taste.

Ingredient notes

You can pick up all the ingredients at your nearest Asian market or Southeast Asian grocery store. For the precise amounts, be sure to scroll down to the recipe card at the bottom of the post!

Jeow som ingredients labeled: garlic, coriander, chilies, white sugar, fish sauce, and fresh lime juice.

White sugar – Used to balance the heat and tang in the sauce. Cooking Lao food is all about balancing flavors!
Fish sauce – A key ingredient in Lao cuisine for its salty, umami richness. For a vegetarian version, simply use a plant-based fish sauce alternative.
Chilies – I used Thai Jinda chilies, but bird’s eye chilies will give you extra heat. For a milder sauce, opt for a less spicy chili or remove the seeds.
Garlic – Fresh garlic cloves are a must for the best flavor. Skip powdered garlic!
Lime – Fresh lime juice is crucial for the zesty tang. Avoid bottled lime juice for the best results.
Coriander – Optional, for garnish, if you like a bit of freshness to finish.

How to make jeow som

Step 1: Roughly pound garlic and chilies with a mortar and pestle.

Step 2: Mix in the sugar, fish sauce, and fresh lime juice. Stir well.

Step 3: Once the sugar has fully dissolved, sprinkle the sauce with freshly chopped coriander.

Serving suggestions

Personally, I love jeow sum with grilled chicken like these Thai chicken wings. You can also add a tablespoon of it to your favorite salads, or pair it with grilled beef, like crying tiger steak. Here’s a list of tasty combinations for this Lao crack sauce:

Fresh vegetables like carrots, Thai eggplants, yard long beans, and cucumbers
Pla pao (grilled fish) and shrimp lettuce wraps
Grilled meats like moo yang
Spice up egg dishes
Thai sticky rice
Fried tofu

How to store leftover sauce

Jeow som sauce can last for up to a week in the refrigerator when stored correctly. To ensure optimal freshness, transfer the sauce to an airtight container immediately after making it. Always use a clean spoon each time you serve the sauce to help prolong its shelf life.

More Asian dipping sauce recipes to try next!

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