Fragrant Laotian Or Lam Soup with Bitter Herbs and Beef
A traditional Laotian stew bursting with aromatic herbs and tender beef.
This spicy and fragrant Laotian stew features succulent beef, the bite of bitter herbs, and the comforting depth of sticky rice — a hearty and flavorful dish perfect for any dinner gathering.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Soup Base
For the Herbal Paste
For the Bitter Herbs
For the Spicing
Preparation
Marinating the Beef
Combine Ingredients
In a large bowl, combine beef with 1 tablespoon of fish sauce and half of the garlic.
Marinate
Let it marinate for 30 minutes at room temperature.
Prepare Paste
Meanwhile, prepare the herbal paste.
Preparing the Herbal Paste
Grind Ingredients
Grind garlic, shallots, ginger, and sticky rice powder into a fine paste using a mortar and pestle.
Toast sticky rice before grinding to add an extra layer of nuttiness to your paste.
Set Aside
Set aside the paste for later use.
Gather Herbs
Gather and prepare herbs as described.
Be sure to smash the lemongrass to release its oils for maximum flavor.
Cooking Process
Brown the Beef
Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. Brown the marinated beef cubes in batches, ensuring not to overcrowd the pot. Remove and set aside.
Build the Base
In the same pot, add the cinnamon stick, lemongrass, and herbal paste. Cook until fragrant.
Simmer the Soup
Return beef to the pot, add the broth, lime leaves, and bring to a gentle simmer for 1 hour or until beef is tender.
Plating & Serving
Fragrant Laotian Or Lam Soup with Bitter Herbs and Beef
Fragrant Laotian Or Lam Soup with Bitter Herbs and Beef
Plating & Serving
Ladle the warm soup into deep bowls, ensuring a generous serving of beef and herbs in each. Serve immediately with lime wedges on the side.