Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 26, 2009 11:56 AM

Roasted chili paste - Laos/Thai?

Ok, when I was young we knew a family from Laos (Mienh), who had also spent some time living in Thailand before moving to the US. The food was divine, but back then I wasn't too into things hot, so never paid attention when Koy was making this paste. All I remember was her roasting small chilies (fresh) in the oven and then turning them into a paste with unknown ingredients. It was generally served in a tiny dish and the adults could be seen dipping their sticky rice into it. I have no idea if it's Laos or Thailand that this comes from, though I imagine many similarities between the foods... Anyone have ideas?


  1. Click to Upload a photo (10 MB limit)
  1. it was probably Phrik Phao (or Prik Phao), a traditional Thai condiment made with roasted or dried chiles, shallots, and dried shrimp or shrimp paste. i've also seen some recipes that call for fish sauce...and there's Nam Prik Phao, which calls for the addition of tamarind.

    note: i'm no Thai expert, so you might want to post a query on the Greater Asia board if you're looking for an authentic recipe.

    1. The very simplest prik dong (more of a sauce):

      Soak 1/2 lb fresh or equivalent number of dried red chiles in a cup of vinegar for 30 minutes in blender or processor. Then add in 1/4 cup sugar, lots of salt, 1/6 cup sake or white wine, and a half cup of garlic cloves. Blend/process.

      Nam prik pao: more of a roasted (when translated, but actually deep fried) paste:

      Blend equal amounts (about three Tbsp each of) tamarind water (from paste, strained), fish sauce, and water; add salt, and glob of shrimp paste.

      Deep fry ¾ cup garlic cloves, remove and drain. Deep fry 1 cup shallots or red onion, remove and drain. Deep fry ½ cup dried shrimp for a couple of minutes, remove and drain. Quickly deep fry ¾ cup of dried chiles - that have been soaked and chopped, remove and drain. Strain and reserve oil. Blend all. Return ½ cup oil to pan, add the blended stuff and the liquid stuff (above). Simmer, stirring for 15 minutes.

      The Isaan region of NE Thailand and Lao have essentially the same peoples, language, and food.

      1. I think the condiment you're looking for is Jaew. A friend of mine is married to a Laotian gal who could cook like no one's business (and stay the hell out of her kitchen! :) They would serve it with with sticky rice and laap. It was basically pounded out in a mortar and pestle, and I gathered that the exact recipe varied widely. I found it different taste-wise from Nam Prik and related Thai condiments.

        Sorry for the late reply, but better late then never, I suppose!

        4 Replies
        1. re: justdave

          Yes, it sounds like a type of jaew/jeow, a traditional Lao dipping sauce/paste. It's typically eaten with Lao sticky rice. At almost every Lao meal, there's usually always sticky rice and jeow. =)

          1) Lao Tomato Salsa (Jeow Mak Len):

          *Use fish sauce to taste instead of soy sauce.

          2) Lao Eggplant Dip (Jeow Mak Keua):

          *Use fish sauce to taste instead of soy sauce.

          3) Jeow Bong (Garlic and Shallot Hot Sauce):

          4) Jeow Gai (Chicken):

          5) Jeow Het (Mushroom):

          6) More types of Jeow:

          1. re: yummyrice

            hello yummyrice im wondering if you can help me find recipes on laos food particularly on mains / desserts , this is for my assignment in school and if u could help i would really appreciate it , heres the link if you choose to help you can post any recipes you find there instead of here incase of spam thanks heaps


            1. re: khonlao

              Sure. I'll gather some Lao recipes for you.

              1. re: yummyrice

                thanks heaps man i really appreciate it