Jeow Het Recipe (Lao Mushroom Dipping Sauce)
Try this jeow het recipe, a Lao mushroom dipping sauce that’s quick, easy, and gluten-free. Perfect as a side dish, and ready in just 15 minutes!
Ingredients
- 2 1/2 cups mushrooms, sliced, see notes
- 1/2 cup shallots, sliced
- 10 cloves garlic
- 2 chilies, add to taste
- 1 teaspoon MSG
- 1 1/2 tablespoon fermented fish sauce
- 1 tbsp green onions, chopped
- 1 tbsp coriander, chopped
Instructions
- Grill the mushrooms, shallots, garlic, and chilies. You can do this over charcoal or in a pan on low heat. Wait until they get a nice, charred look. You can put them on skewers first but using tongs works great too.
- Use a clay mortar and pestle to crush the garlic, chilies, and shallots together.
- Add the grilled mushrooms, MSG, and fermented fish sauce. Pound until everything is well mixed.
- Stir in the coriander and green onions gently. Serve immediately and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Mushrooms - I used straw mushrooms, but you can use any type of Asian mushroom.
- Pair jeow het with sticky rice, fresh vegetables, grilled meats, and fish.
- You can find MSG and fermented fish sauce at Asian grocery stores.
Calories: 32kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
