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 isnโt complete without a Jeo โ that tasty mรฉlange combo of oneโs preferred spices, vegetables and/or meat โ mashed in a mortar and pestle. Many refer to Jeo as the Lao โcreamy sauceโ or dip. Sometimes, a full meal can consist of just Jeo and sticky rice, and if you are lucky, a side of steamed vegetables. Itโs easy to eat: dip a small ball of sticky rice into the Jeo and savour the ๏ฌavours 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 ๏ฌavor of the Jeo. The ๏ฌnal product is something quite special that one must experience to understand.
jeos
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Galore
Jeo Maklen
is Laosโ version of tomato sauce (or ketchup), tomatoes are grilled and then mashed into a wonderfully creamy dip that goes terri๏ฌcally well with the countryโs famous grilled chicken.
Here are Kualaoโs 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 ๏ฌrst timers.
