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.
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.
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.
Looking for more Lao recipes? Try this delicious tom khem recipe!
For the exact measurements, please scroll down to the recipe card at the end of this post.
Serve with green apples, star fruit, green mangos, or others. The dip is savory and spicy, so it complements lots of different fruit.
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.
I'm not a fan of spice, can I reduce the amount of chili flakes?
I don't have fermented fish sauce, can I still make this?
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Jeow mak muang is a zesty Lao dipping sauce, bursting with spicy-savory flavors.
In a mixing bowl, combine fish sauce, fermented fish sauce, white sugar, shrimp paste, red chili flakes, and toasted rice powder. Ensure the sugar is dissolved before continuing.
Stir in the shallots. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.