Cham Cheo is divided into two main types: dry Cham Cheo and wet Cham Cheo. Basically, Cham Cheo is made from ingredients such as chili peppers, salt, mắc khén (a type of spice), garlic, and MSG. It also includes herbs, lemongrass, and ginger. All these ingredients are then pounded together to create a basic Cham Cheo sauce. Depending on the intended use, the Thai people have created unique and appealing dipping sauces suitable for various dishes, such as: Cheo pa (fish sauce), Cheo tap cay (chicken liver sauce), Cheo nam xom (sour sauce), Cheo pia, Cheo hom pen (coriander sauce), Cheo sac chau (lemongrass sauce), Cheo kha (ginger sauce), etc.

Cham Cheo is commonly used as a dipping sauce for boiled dishes, sticky rice, grilled dishes, and raw vegetables. Besides dipping vegetables and meat, Thais also use it to dip fruits like plums and loquats. When eaten with dishes, the flavor of cham cheo spreads, the characteristic spiciness of mac khen, the pungent spiciness of chili peppers blending with the rich saltiness of salt, giving you a very special and impressive feeling every time you enjoy this delicious dipping sauce.