Authentic Lao Ragu Recipe | How to Make the Best Lao Style Ragu

Welcome to my website, where I share delicious and authentic recipes from around the world. Today, I am excited to bring you a recipe for Lao style ragu, also known as "ລາກູ້" in Lao.

This hearty and flavorful dish is made with bone-in short rib, oyster sauce, brown sugar, salt, and msg, along with a variety of vegetables and spices. The result is a tender and delicious meat dish that is perfect for serving over a bed of rice or with a crusty baguette.

To make this Lao ragu recipe, you will need just a few simple ingredients, including green onions, garlic, tomato sauce, tomato paste, diced tomatoes, white mushrooms, carrots, potatoes, yellow onion, padaek, black pepper, and water. With these ingredients in hand, you can create a meal that will impress your family and friends.

My recipe is easy to follow, with step-by-step instructions that will guide you through the cooking process. I also include helpful tips and tricks to ensure that your dish comes out perfectly every time.

Whether you are an experienced cook or just starting out, this Lao ragu recipe is sure to become a favorite in your home. So why not give it a try today and experience the delicious flavors of Lao cuisine?

I hope you enjoy this recipe as much as I do. Be sure to check out my other recipes for more delicious dishes from around the world. Don't forget to share your creations with me on social media using the hashtag #LaoRagu. Happy cooking!

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Authentic Lao Ragou Recipe | How to Make the Best Lao Style Ragu

Yield: 5-6

Author: Saeng Douangdara

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Learn how to make an authentic and delicious Lao ragu with this step-by-step recipe! Featuring bone-in short ribs marinated in a blend of salt, brown sugar, and MSG, this savory dish is packed with rich flavors like oyster sauce, garlic, and padaek. I'll show you how to sear the beef, add in fresh veggies like mushrooms, tomatoes, carrots, potatoes, and onions, and let it stew to perfection in a tomato-based sauce. Plus, I'll give you tips on adjusting the fish sauce, padaek, and black pepper to your liking. Serve with a baguette for dipping and enjoy a taste of Laos in your own home!

Ingredients

• 3 lb bone-in short ribs
• 1/4 cup oyster sauce
• 1/2 tbsp brown sugar
• 1/2 tbsp kosher salt
• 1/2 tbsp MSG
• 2 tbsp vegetable oil
• 1 bundle green onion, chopped
• 7 cloves garlic, chopped
• 29 oz tomato sauce
• 1/4 cup tomato paste
• 4 round tomatoes, diced
• 1 liter water (more if needed)
• 8 oz white mushrooms, sliced
• 2 carrots, peeled and cut into bite-sized pieces
• 1 potato, peeled and cut into bite-sized pieces
• 1 yellow onion, peeled and cut into bite-sized pieces
• 1 tbsp padaek
• 1 tsp black pepper
• Baguette for serving

Instructions

1. In a large bowl, combine the oyster sauce, brown sugar, kosher salt, and MSG. Add the short ribs and coat them well with the marinade. Cover and refrigerate for at least 1 hour.
2. In a large pot, heat 2 tbsp of vegetable oil over medium-high heat. Add the short ribs, meat side down, and sear for 2-3 minutes until browned. Remove the short ribs from the pot and set aside.
3. Pour a little bit of water into the pot and scrape the bottom to deglaze. Pour the deglaze liquid into the bowl with the marinade.
4. In the same pot, add the chopped green onion and garlic. Sauté for a few minutes until fragrant.
5. Return the short ribs to the pot, along with any juices in the bowl. Add the tomato sauce, tomato paste, diced tomatoes, and sliced mushrooms. Stir well.
6. Add enough water to cover the short ribs. Cover the pot and bring to a simmer. Reduce the heat to low and let it stew for 2 hours, or until the meat is tender.
7. Add the chopped carrots and cook for 15 minutes. Add the chopped potatoes and cook for another 15 minutes. Finally, add the chopped onion, padaek, and black pepper. Stir well and cook for 5 more minutes. Add more water if the sauce is too thick.
8. Garnish with chopped green onion and serve hot with baguette for dipping. Enjoy!

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