Entrée: Laos – ອໍລາມ ▶ Or Lam (Lao Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

1 lb (450 g) beef, buffalo, or chicken, cut into 1" (2.5 cm) pieces
1–2 tbsp (15–30 ml) neutral oil (vegetable or peanut)
4–5 stalks lemongrass, white bottoms bruised and sliced thin
1 thumb-sized piece (about 1" / 2.5 cm) galangal or ginger, sliced thin and smashed
4 shallots, peeled and halved
3 cloves garlic, smashed
2–4 dried red chilies or 2 fresh bird's-eye chilies (adjust to heat preference)
3 cups (700 ml) chicken or beef stock, or water with bouillon
1 / 2 cup (about 60 g) toasted sticky rice powder (khao khua)
2 tbsp (30 ml) padaek (Lao fermented fish) or 1–2 tbsp (15–30 ml) fish sauce, to taste
1 cup (about 150 g) small eggplants (Thai/Lao style) or regular eggplant, quartered
1 cup (about 100 g) yardlong beans or green beans, cut into 2–3" (5–7 cm) lengths
1 medium taro or potato (optional), peeled and cut into chunks
4–6 kaffir lime leaves, torn, or zest of 1 lime
Handful fresh Thai basil or cilantro leaves for garnish
Lime wedges to serve
Salt to taste

Instructions

Make toasted sticky rice powder (khao khua) if you don't have it: dry-toast 1/2 cup glutinous (sticky) rice in a skillet over medium heat, stirring constantly, until deep golden and aromatic. Cool, then grind coarsely in a mortar and pestle or spice grinder.
Heat oil in a heavy pot over medium heat. Add shallots, garlic, chilies and galangal. Sauté until fragrant and shallots are softened, about 3–4 minutes.
Add the meat and sear briefly, stirring until the exterior is browned on all sides but not fully cooked through.
Add the bruised lemongrass, kaffir lime leaves (or lime zest) and stock. Bring to a gentle boil, then reduce heat to a simmer. Skim any foam from the surface.
Simmer uncovered for 20–30 minutes (longer for tougher meat) until the meat is tender. Add taro or potato now if using, and continue simmering until they are nearly cooked through, about 10–15 minutes.
Stir in the eggplant and beans and simmer for another 6–8 minutes until vegetables are tender but still hold shape.
Lower the heat to a gentle simmer. Sprinkle in the toasted sticky rice powder (khao khua) gradually while stirring to thicken the broth and develop a nutty, slightly grainy texture. Add only enough to reach desired thickness (about 1/2 cup will usually do).
Season with padaek (or fish sauce) and salt to taste. Taste and adjust: padaek gives a distinct savory, slightly funky Lao flavor—add a little at a time. If the stew is too salty, add a splash more stock or water.
Simmer briefly (2–3 minutes) to allow flavors to marry. Remove and discard large pieces of lemongrass if desired.
Turn off the heat and stir in fresh basil or cilantro leaves. Let sit for a minute to wilt the herbs.
Serve Or Lam hot with steamed jasmine rice or sticky rice and lime wedges on the side.