Jeow Mak Muang Recipe (Lao Fruit Dipping Sauce)

Jeow mak muang recipe - perfect for adding a spicy kick to fresh fruits like green mango. With a blend of shrimp paste and fermented fish sauce, this pungent Lao fruit dipping sauce is loaded with authentic flavor and heat.

Can't get enough of Lao dipping sauces? Check out this jeow mak len, a spicy tomato-based dip that goes with just about anything.

What is jeow mak muang

Jeow mak muang is a traditional Lao fruit dipping sauce with a spicy, savory flavor profile. It's often paired with sour fruits as a delightful snack throughout the day.

Spicy sauce for fruit

My most cherished childhood memories are of enjoying green mango with a spicy, savory dip alongside my mother and grandmother. It's still our all-time favorite even now!

Thai and Lao cuisines have their unique versions of fruit dipping sauces, but often they can appear to be quite similar.

This jeow mak muang is a delightful Lao spin on my Thai mango dipping sauce, enriched with fermented fish sauce and crunchy toasted rice powder.

Walking the streets of Thailand and Laos, you'll find many street food stalls offering fresh fruits. It's a staple in Southeast Asian countries, even at roadside gas stations you'll find vendors offering cold fruit with a spicy dip on the side.

Green mango is my go-to for this spicy Lao fruit dipping sauce, but you can totally pair it with other fruits as well. Have it with tart apple, tangy pineapple, or any other sour fruit. It's so good!

If spicy and sour flavors are your vibe, you'll love this. The next time the sun's out, whip up a batch and enjoy some authentic Lao flavors.

5 Reasons to try this recipe

• Perfect for your next gathering. You can easily whip this up in advance and serve it with fresh fruit slices at your next BBQ or party.
• Authentic and traditional. Jeow mak muang is a dip into the rich Lao culture. This recipe is made with traditional flavors and an authentic method of preparation.
• Healthy snacking. Fresh fruit with this Asian fruit dip is both healthy and delicious.
• It's so versatile. This is not just for sour fruit, you can experiment and use it with other snacks too. Take a look at my appetizer recipes for some inspiration.
• Quick and easy. Not a skilled chef? Don't worry. This easy recipe is fuss-free and rich in flavor.

Looking for more Lao recipes? Try this delicious tom khem recipe!

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

• Thai chili flakes - Add more or less to taste. You can make them yourself using my recipe or use store-bought. For the best results, make them yourself by dry-roasting fresh chilies and then crushing them with a mortar and pestle.
• Toasted rice powder - You can make this yourself by toasting glutinous rice on the stove top. It adds texture and a rich, roasted aroma with a nutty flavor. Make it yourself or find premade at an Asian grocery store.
• Fermented fish sauce - A traditional ingredient of Lao and Thai kitchen. Brings a rich, pungent flavor.
• Fish sauce - Adds a salty and umami flavor profile.
• Shrimp paste - A pungent, flavorful condiment made by fermenting tiny shrimps mixed with salt. Over time, they break down into a paste that can be used to add umami to many dishes.
• White sugar - Some sugar is needed to balance out the flavors. You can use brown sugar as a subtitute.
• Shallots - Adds a natural, subtle sweetness.

How to make Lao fruit dipping sauce

Recipe tips and tricks

• You can roast the shrimp paste briefly in a pan before adding it to the sauce, releasing the umami flavors even more.
• If you're not used to pungent flavors, you can add fish sauce and fermented fish sauce gradually, tasting as you go.

Kitchen tools

• Cutting board and chef's knife
• Measuring spoons and cups
• Mortar and pestle: For making your jeow sauce, grinding the chilies and making the toasted rice powder.
• Glass jar: A glass jar like this mason jar with an airtight lid is perfect for food storage.
• Skillet: For toasting the glutinous rice.

How to serve

Serve with green apples, star fruit, green mangos, or others. The dip is savory and spicy, so it complements lots of different fruit.

How to store

Store the leftovers in an airtight container, like a mason jar, in the refrigerator. It'll stay fresh for up to a week. Use a clean spoon with each serving.

Did you know?

• "Jeow" in Lao means "sauce" or "dip", "mak muang" means mango. This Lao sauce is often enjoyed with thin slices of mango.
• Despite Thai and Lao fruit dipping sauces being spicy, they're enjoyed by people of all age groups in Thailand and Laos.

Frequently asked questions

More Asian dipping sauces you'll love

• Tamarind sauce recipe
• Thai sweet chili sauce
• Thai green chili sauce
• Thai hot sauce recipe
• Nam prik ong - A delicious tomato and minced pork based dipping sauce.

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