Mushroom Dipping Sauce

Like all jaews (Lao condiments), this mushroom version, called jaew het, is a great accompaniment to sticky rice. Spread on toast or serve as an unusually vibrant mushroom side dish.


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  • Total Time:
  • Servings: Makes 1 1/2 cups


  • 3 small shallots
  • 3 large garlic cloves
  • 2 Thai chiles
  • 3 scallions—2 cut into 1-inch pieces, 1 thinly sliced
  • 1 cup water
  • 1/2 pound oyster mushrooms—stems trimmed, mushrooms coarsely chopped
  • 2 teaspoons Asian fish sauce
  • 1 plum tomato—halved, seeded and cut into 1/4-inch dice
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped dill
  • Salt

How to make this recipe

  1. Heat a medium cast-iron skillet. Add the shallots, garlic and chiles and cook over moderate heat for 3 minutes, stirring occasionally. Add the scallion pieces and cook, stirring occasionally, until everything is charred in spots, about 3 minutes longer. Transfer the contents of the skillet to a large mortar and pound to a coarse paste.
  2. In a medium skillet, bring the water to a boil. Add the mushrooms and boil over high heat until all of the water has evaporated, about 4 minutes. Add the fish sauce and cook, stirring, for 1 minute. Transfer the mushrooms to the mortar and pound until coarsely mashed with the shallots and chiles. Transfer the mushroom-chile sauce to a bowl and stir in the tomato, cilantro, dill and sliced scallion. Season with salt and serve.

Serve With

Sticky rice.

Contributed By Published February 2010

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