Jeow Som Dipping Sauce


This sweet, sour, and pungent Laotian dipping sauce from 2020 F&W Best New Chef Donny Sirisavath gets a kick of heat from Thai chiles, ginger, and garlic balanced by bright, fresh lime juice. It's a delicious partner for the beefy tri-tip. Adjust the heat by adding more chiles as desired, and pair it with Sirisavth's Smoke-Grilled Tri-Tip.

Jeow Som Dipping Sauce
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis
Active Time:
5 mins
Total Time:
5 mins
1 1/3 cups


  • 4 (6-inch) cilantro sprigs, leaves and stems separated

  • 10 garlic cloves

  • 1 (1 1/2-inch) piece fresh ginger, peeled and roughly chopped 

  • 3 to 5 fresh Thai chiles

  • ½ cup fresh lime juice

  • .5 cup fish sauce

  • 5 tablespoons granulated sugar

  • 1 scallion, thinly sliced


  1. Cut cilantro stems into 2-inch lengths. Combine cilantro stems, garlic, ginger, and chiles in a blender, and process on medium speed until finely chopped, about 30 seconds, stopping to scrape down sides as needed. Add lime juice, fish sauce, and sugar to blender, and process on high speed until well combined, about 30 seconds. Stir in cilantro leaves and scallion slices.

Make Ahead

Store dipping sauce in an airtight container in refrigerator up to 5 days.


Find Thai chiles at Indian or South Asian grocery stores or online at

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