Laotian Or Lam: Spicy Beef and Eggplant Stew with Sticky Rice

Rinse 2 cups of sticky rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 4 hours, or preferably overnight.

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of beef chuck cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

Add 1 tablespoon of Lao chili paste to the pot and cook for 1 minute until fragrant. Return the beef to the pot, then add 4 cups of beef broth, 1/4 cup of fish sauce, and 1 tablespoon of palm sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beef is tender.

Add 1 cup of sliced bamboo shoots and 2 cups of quartered Thai eggplant to the stew. Continue to simmer, covered, for another 10-15 minutes, or until the eggplant is tender.

While the stew simmers, drain the soaked sticky rice. Steam the sticky rice in a bamboo steamer or a steamer basket lined with cheesecloth over boiling water for 20-25 minutes, or until tender and translucent.

Stir 1/2 cup of fresh dill into the stew. Taste and adjust seasoning if needed. Serve the spicy beef and eggplant stew hot, garnished with 1/4 cup of fresh cilantro, alongside the freshly steamed sticky rice.