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Fermented fish chilli dip, jaew lao, raw formula, made with whole pieces of fermented gourami rather than strained liquid

$1300
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Fermented fish chilli dip, jaew lao, raw formula, made with whole pieces of fermented gourami rather than strained liquid from Thailand in a 130 g jar.

A table dip, eaten with sticky rice, grilled meat and raw vegetables.

  • Net content: 130 g
  • Country of origin: Thailand
  • Packaging: jar
  • Form: fermented
  • Heat level: Spicy
  • Allergens: Fish (pla ra, fermented gourami)