Jaew bong is a paste made with chilies, lemongrass and other ingredients that are popular in Southeast Asian cuisine. Its distinguishing ingredient, however, is water buffalo skin.
It is eaten usually by dipping sticky rice or a raw/parboiled vegetable in it. It lasts for a long time, does not spoil easily and can be either on the spicier or sweeter side, depending who makes it. Characteristically, it is both sweet and spicy. It is probably the sweetest dipping paste/sauce in Lao cuisine.
