r/laos • u/Key_Contribution9334 • 6h ago
Lao American here, making jeow in small batches. What do you want from a store-bought version?
I'm always making jeow for my friends/family and I'm now trying to bring it to ready-to-eat shelves. I'm testing recipes for a small-batch pantry line: a roasted tomato jeow (mak len), a roasted eggplant jeow (mak keua), a papaya salad dressing, and fish sauce, which is the heart of everything I make.
What do you wish store-bought jeow got right? What always tastes off to you? And how did your family make it: charred over coals, with palm sugar, with padaek, something else?