How to make Or Lam/Lao Beef Stew

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned bamboo shoots

Zucchini is a low-calorie substitute, while canned options are budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

Thai basil

🥗Healthier: regular basil

💰Cheaper: dried herbs

Regular basil is more accessible, and dried herbs can be used in a pinch.

Soak the dried black fungus in warm water for about 25 minutes.

Cut and peel the skins off the shallots; keep the skin on the garlic and gather the Thai chili.

Roast the shallots, garlic, and Thai chili on the stovetop or oven until charred and soft.

Cut and trim off any excess fat from the stew meat.

Cut the beef stew meat into thin slices and place it in a small bowl.

Cut the smoked beef into bite-sized pieces and place it in a small bowl.

In a medium-sized pot, drizzle a small amount of oil and heat through.

Add in the beef stew meat and sauté until mostly cooked.

Pour in about 4 to 5 cups of water and simmer on medium heat.

Season the soup broth by adding salt, chicken bouillon powder, fish sauce, and three to four slices of fresh galangal.

Rip the kaffir lime leaves and add them to the soup broth.

Add the roasted aromatics (shallots, garlic, and Thai chilies) to the broth.

Add broken cilantro roots to the broth as well and stir well.

Simmer the broth on medium heat and allow it to come to a boil.

Skim off any impurities that rise to the top.

Once most impurities are skimmed off, add in the smoked beef and stir to mix well.

Drain and cut the soaked black fungus into smaller pieces, removing the hard bottom stem.

Cut the stems off the Thai eggplants and cut them into quarters or smaller pieces; place in water to prevent browning.

Cut the cilantro and green onions into small pieces and set aside.

Pour the soaked sweet rice into a pestle and pound to break up the grains until it looks like a paste.

Add some water to dilute the sweet rice paste and scrape the sides to release it; pour into a small bowl and set aside.

Add another cup of water for a total of 5 cups of water in the soup.

Once the soup has simmered for about 20 to 25 minutes, add in the Thai eggplant and black fungus and stir well.

Allow the soup to boil on medium-high heat for about another five minutes.

Stir the diluted sweet rice paste and add it to the soup; stir to mix everything well.

Allow the soup to come to a boil and cook for another five to six minutes, stirring occasionally until it thickens.

Taste and adjust for seasoning, then add the green onions and cilantro, stirring to mix well before turning off the heat.

Scoop the soup into a small serving bowl and serve with sweet sticky rice or jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens