Luang Prabang Slow-Simmered Beef and Eggplant Stew

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A signature dish of Luang Prabang in northern Laos, this rustic stew is slow-simmered with beef, eggplant, and a mix of wild greens in a clay pot. Its unique sticky, slightly viscous texture comes from sakhan vine and padaek, the pungent fermented fish sauce that gives Lao cooking its unmistakable depth. Best enjoyed with a ball of warm sticky rice.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 9 gSugar
• 38 gProtein
• 720 mgSodium
• 950 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef and broth

• 2 lbs beef chuck, cut into 1.5-inch chunks
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp minced galangal (or ginger)
• 2 stalks lemongrass, smashed and tied in a knot
• 6 kaffir lime leaves, torn
• 3 tbsp padaek (Lao fermented fish sauce)
• 1 tbsp Thai fish sauce
• 1 tsp palm sugar, grated
• 1 tsp kosher salt
• 4 cups water or unsalted beef stock

For the vegetables and finishing herbs

• 8 Thai eggplants, quartered lengthwise
• 1 cup dried wood ear mushrooms, rehydrated and trimmed
• 2 Roma tomatoes, cut into wedges
• 10 fresh okra, sliced into 1-inch pieces (sakhan substitute)
• 2 Thai bird's eye chilies, smashed
• 1 cup bean sprouts, rinsed
• 3 tbsp chopped fresh dill
• 3 tbsp chopped sawtooth coriander (or regular cilantro)
• 2 tbsp torn Thai basil leaves
• 1 tbsp thinly sliced scallion greens

Directions

1. Pat the beef dry with paper towels. Heat the oil in a heavy clay pot or Dutch oven over medium-high heat. Sear the beef in two batches until deeply browned on all sides, about 3 minutes per batch; transfer to a plate.
2. Reduce heat to medium. Add the onion, garlic, and galangal to the pot and cook, stirring, until softened and lightly golden, about 3 minutes. Return the beef and any juices to the pot.
3. Add the lemongrass, lime leaves, padaek, fish sauce, palm sugar, salt, and water. Bring to a boil, skim any foam from the surface, then reduce the heat to low. Cover and simmer gently for 60 minutes, until the beef is fork-tender.
4. Add the Thai eggplants, wood ear mushrooms, and tomatoes. Continue to simmer uncovered for 15 minutes, until the eggplants are silky and the broth has reduced slightly.
5. Stir in the okra and smashed chilies. Simmer for 8 to 10 minutes more, until the okra softens and releases its natural mucilage, giving the stew its characteristic slightly sticky, glossy texture.
6. Add the bean sprouts, dill, sawtooth coriander, basil, and scallions. Cook just until the herbs wilt, about 1 minute.
7. Remove and discard the lemongrass stalks. Taste and adjust with more padaek, fish sauce, or salt as needed.
8. Ladle the stew into warm bowls and serve immediately with plenty of sticky rice on the side.

Cook’s Notes

• Authentic or lam is cooked in a Lao clay pot; a Dutch oven is the closest substitute for retaining steady heat.
• If you can find sakhan vine (Melientha suavis), use 2 cups of young leaves and tendrils in place of okra for the true slippery texture.
• Padaek is the soul of this dish. If unavailable, combine 2 tbsp fish sauce with 1 tbsp anchovy paste and 1 tbsp tamarind paste for a reasonable stand-in.
• Always serve with sticky rice (khao niao); the dense, chewy rice is essential for scooping up the rich, sticky broth.
• The stew should be slightly viscous but not gummy; if it thickens too much as it cools, loosen with a splash of hot water before serving.

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