Or lam (Laotian beef stew)

Rinse the sticky rice and soak it in warm water for 1 hour. Rinse the beef skin, pat dry, singe it over a flame to remove any hair, boil in salted water for 15 minutes, let cool, scrape off any charred bits and cut into strips.

Cut the beef into pieces about 3 cm. Lightly toast the lemongrass stalk in a dry pan, then split it lengthwise. Pound the shallot, garlic, galangal and chili in a mortar into a coarse paste.

Drain the rice, let it dry, then toast in a dry pan until golden; pound it with 15 ml water into a thick paste. Rinse the mai sakhan in warm water, peel off the tough outer layer and cut into short pieces.

Heat vegetable oil in a large pot and fry the aromatic paste for 2–3 minutes. Add the beef, stir, pour in 1.7 L water and bring to a boil. Add the lemongrass and mai sakhan, cover and simmer over low heat for 30 minutes.

Add the beef skin, wood ear and oyster mushrooms, season with salt and simmer, covered, for another 15 minutes.

Add the round eggplants, pour in the padaek and fish sauce, stir, add the rice paste and cook for another 5 minutes over low heat to thicken the broth.

Stir in the scallions, sweet potato leaves, dill and Lao basil, and turn off the heat immediately. Taste and add more salt if needed.

Let the or lam rest for 10 minutes, covered, and serve hot with sticky rice.