jeo
44 FLAVOURS
Jeo Bong
is the quintessential Lao Jeo. Originally from Luang Prabang, it is loved by all Lao people for its spiciness, sweetness and composition. And like wine, it gets better with age.
A
typical Lao meal isn’t complete without a Jeo – that tasty mélange combo of one’s preferred spices, vegetables and/or meat – mashed in a mortar and pestle. Many refer to Jeo as the Lao “creamy sauce” or dip. Sometimes, a full meal can consist of just Jeo and sticky rice, and if you are lucky, a side of steamed vegetables. It’s easy to eat: dip a small ball of sticky rice into the Jeo and savour the flavours as they take over your taste buds. But the simplicity by which it is eaten does no justice to the amount of effort and technique used to make it. The chefs at Kualao, a beautiful authentic Lao food restaurant, often must know exactly how long to grill the ingredients and how hard to grind them. And as it is prepared, tasting must happen quite frequently, as every strike of the pestle adjusts the unique flavor of the Jeo. The final product is something quite special that one must experience to understand.
jeos
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Jeo Maklen
is Laos’ version of tomato sauce (or ketchup), tomatoes are grilled and then mashed into a wonderfully creamy dip that goes terrifically well with the country’s famous grilled chicken.
Here are Kualao’s top Jeo picks!
Jeo Nor Mai Som (upon request)
This Jeo holds pickled bamboo shoots in high esteem. Once steamed, coupled with lightly grilled spring onions and peppers and seasoned with salt, this mashed bamboo Jeo will shoot right through your taste sensations!
Jeo Het Feuang
is a typical Jeo that uses paddy straw mushrooms as its primary ingredient. Light and easy to eat, this Jeo is a favorite for first timers.
