Jeow Bong & Steamed Mekong Vegetables with Sticky Rice (Luang Prabang Sweet-Smoky Chili Paste) – Authentic Laos Recipe
Royal Luang Prabang roasted galangal-and-chili dip served with a colorful platter of warm vegetables.
- Country of Origin
- 🇱🇦 Laos (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Charred eggplant, Blanched long beans, Cabbage, Roasted galangal, Garlic
Ingredients for Jeow Bong & Steamed Mekong Vegetables with Sticky Rice (Luang Prabang Sweet-Smoky Chili Paste) (4 Servings)
- 1.25 lbs (or 2.5 cups) charred eggplant, prepped into bite-sized pieces
- 1.5 cups blanched long beans, washed and trimmed
- 1 cup cabbage
- 1 medium onion and 3 cloves garlic, finely minced with roasted galangal
- 1.5 tbsp traditional Laos seasoning (garlic, shallots, dried chilies, tamarind, palm sugar)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and roasted galangal for 2–3 minutes until softened and fragrant.
- Add charred eggplant and blanched long beans along with garlic, shallots, dried chilies, tamarind, palm sugar, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cabbage and serve straight from the skillet.