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Jeow Som (Crack Dipping Sauce)

Recipe by Johnny Morillo on InstagramAdded 2 August 2026.

10 minutes to prep. A vibrant Lao dipping sauce that balances salty fish sauce with sweet brown sugar, bright lime juice, and fresh herbs. It’s perfect for grilled meats, noodles, or fresh spring rolls and keeps well in the fridge for weeks.

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Jeow Som (Crack Dipping Sauce) by Johnny Morillo, a frame from the Instagram video

Method

  1. Gather all ingredients and have a food processor or high‑speed blender ready.

  2. Peel the garlic cloves and roughly chop the shallot, Thai chilies, and coriander leaves.

  3. Add the chopped shallot, garlic, chilies, coriander, brown sugar, salt, and MSG to the food processor.

  4. Pulse the mixture for 10–20 seconds until it forms a coarse paste; scrape down the sides as needed.

    Kitchen notes · Added by ReelsMeals: The mixture is a coarse paste. Scrape down the sides as needed for an even texture.

  5. Transfer the paste to a large mixing bowl.

  6. Squeeze the juice of one lime over the paste and stir to combine.

  7. Pour the fish sauce into the bowl and mix thoroughly, ensuring the sauce is uniform.

    Kitchen notes · Added by ReelsMeals: The sauce looks uniform after mixing.

  8. Cover the bowl with plastic wrap and let the sauce rest at room temperature for 20 minutes so the flavors meld.

    Kitchen notes · Added by ReelsMeals: The flavors have melded after resting.

  9. Taste the sauce and adjust seasoning if desired—add a splash more fish sauce or a pinch of sugar to balance.

  10. Transfer the finished sauce to a clean, airtight jar.

  11. Refrigerate the jar for at least 2 hours before serving; the sauce will keep for 2–3 weeks, adding extra fish sauce if it thins over time.

    Kitchen notes · Added by ReelsMeals: The sauce is chilled before serving.

  12. Serve the Jeow Som as a dipping sauce for grilled meats, noodles, fresh spring rolls, or any dish that needs a bright, savory boost.

Tips while you cook

Gather Ingredients First
Have all components ready before you start the food processor.
Pulse Briefly
Pulse for 10–20 seconds until a coarse paste forms, scraping the sides as needed.
Room‑Temp Rest
Cover and let the sauce sit at room temperature for 20 minutes.
Chill Before Serving
Refrigerate the sauce for at least 2 hours before using it as a dip.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Johnny Morillo’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Johnny Morillo and want this changed? Email [email protected].

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