Bong Sauce*

Jaew Bong

Preparation info

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • 10 dried red chilli peppers, to be grilled slowly until brittle (but do not let them burn and turn black) and then pounded finely
  • 5 (small) shallots, these ingredients to be seared in a charcoal fire, then washed and pounded finely
  • 5 (small) heads of garlic, these ingredients to be seared in a charcoal fire, then washed and pounded finely
  • 2 slices of galingale, finely pounded
  • salt and fish sauce
  • chopped coriander leaves
  • ½ a strip of dried water-buffalo skin, grilled until done, then scraped smooth, cut into thin small slices and soaked in salt water

    Method

    Pound together, until they are thoroughly mixed, all the previously pounded ingredients. Sprinkle salt on them and add a little water. Mix, and add the pieces of water-buffalo skin. Taste and check the saltiness. If the mixture is too thick, add some boiled water, still warm.

    Put the mixture on a platter and garnish it with chopped coriander leaves. Serve it with Jee Sin hod (grilled dried beef—take a long, thin piece of dried beef, say, a foot long and as thick as a finger; cook it by putting it directly into a charcoal fire; then remove it, rub off the blackened parts, beat it to make it tender and cut it up as you wish).