Thai cuisine · Soups & Stews

Gaeng Om Nuea

Isaan herb stew with braised beef, plenty of dill, and toasted rice powder that thickens the broth.

Ingredients · for 4 servings

• 800 g beef (shoulder)
• 1.5 l beef stock
• 2 tbsp glutinous rice and 2 tbsp oil
• 3 stalks lemongrass
• 5 kaffir lime leaves
• 4 shallots
• 6 cloves garlic
• 4 dried red chili peppers
• 3 tbsp fish sauce
• 1 bunch dill
• 1 handful Thai basil
• 200 g green beans

Instructions

1. Toast the glutinous rice in a dry pan for 8–10 min., stirring, until golden brown, and pound finely in a mortar; soak the dried chili peppers in hot water for 15 min.
2. Pound shallots, garlic, one piece of lemongrass, and the drained chilies in a mortar into a coarse paste.
3. Cut the beef into 3 cm cubes, sear vigorously all over in a wide pot with a little oil over high heat for 5–6 min., and fry the paste in for 2 min. until fragrant.
4. Deglaze with the beef stock, add the remaining flattened lemongrass and the torn lime leaves, and braise covered gently for 60 min. until the meat is tender.
5. Cut the green beans into 4 cm pieces, add, and cook along for 8 min., then stir in fish sauce and the toasted rice powder and let thicken uncovered for 5 min. until the broth is lightly creamy.
6. Roughly pick the dill and Thai basil, fold in just before serving, and bring the stew to the table immediately with sticky rice.