PreparationFirst revision · 13 OCT 2026
Jaew Phrik Reaper
Isaan table sauce carrying a measured dose of chilli tincture
A table sauce that takes its heat from a fat tincture and its aroma from raw chilli flesh.
NN · Lao
four recipes
ClassificationCuisineClassification · Cuisine
Lao
Cooking of Laos and the Lao diaspora, which includes northeastern Thailand. Sticky rice as the staple starch eaten by hand, raw herbs by the fistful, padaek and fish sauce for salt, and heat from dried chilli rather than fresh.
Recipes 4
Revisions recorded 5
Last worked 13 OCT 2026
A cuisine is set once and never changes
A recipe keeps its name and its cuisine for the whole of its life. Everything else — the wash, the dredge, the timings — belongs to a revision and may be revised. A change to the dish writes a new revision, and the version it replaces is kept.
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The recipes
four- PreparationFirst revision · 13 OCT 2026
Nam Jim Jaew
Isaan dipping sauce of toasted dried chilli, toasted sticky rice, fish sauce and lime
A dipping sauce for grilled meat. It is a wet relish, not a pourable sauce. You drag the meat through it. Two chillies do two jobs.
- RecipeSecond revision · 13 OCT 2026
Laab Ped
Isaan duck laab
Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime.
- PreparationVariation of Nam Jim Jaew · First revision · 23 SEP 2026
Nam Jim Jaew, Carolina reaper
The plain jaew with raw deveined Carolina reaper, dosed one pod at a time
The same toasted rice, toasted dried chilli, fish sauce and lime base as the plain jaew.