C/w Nana: Lao Dipping Sauce for Mango (ແຈ່ວໝາກມ່ວງ == Jeo Mak Muang)

In this video, I show how to make a dipping sauce for sour green mango or other sour fruit. There are many, many ways to make this, but these are some of the basic ingredients. I like my jeo very thick so it sticks better to the fruit. Feel free to adjust to your liking.

This sauce can last for several weeks if you store it in the refrigerator. I have also left it unrefrigerated for a long time without any ill effects. If it dries you, you can just add more fish sauce.

I showed two brands of fish sauce. You can use any brand you want. I don't mix different brands unless I really have to (no particular reason).

The roasted rice I used is homemade. I just roast some uncooked glutinous rice in a pan with no oil until they are tan or a little black. Then grind or smash them with mortar and pestle.

This video is in mostly Lao language, but I have my baby girl Talina translating to English.

INGREDIENTS
1 cup Fish Sauce
1/2 cup Sugar (add more to make it stickier)
1/4 cup Roasted Rice Powder
1/2 cup Dry Roasted Chili Peppers (as much as you want)
Fresh Chili Peppers (as much as you want)
3 Shallots
1 tbsp Shrimp Paste
1 tsp MSG (optional)

The amount of each ingredient can be adjusted to suit your own taste.

:: Cooking with Nana: Lao Dipping Sauce for Mango (ແຈ່ວໝາກມ່ວງ == Jeo Mak Muang)

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