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Northern Thai Gaeng Om with Pork and Squash
Dominique

Authentic Gaeng Om Recipe

A traditional Northern Thai stew featuring tender pork belly and a vibrant blend of herbs and vegetables like squash and eggplant, simmered in a rich broth.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Dish, Soup, Stew
Cuisine: Northeastern Isaan, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 stalks lemongrass finely sliced
  • 3 bird's eye chilies chopped
  • 4 cloves garlic minced
  • 1 knob galangal one-inch knob, minced
  • 1 pair kaffir lime leaves midrib removed
  • 2 shallots finely sliced
  • 2 tablespoons cooking oil
  • fish sauce to taste
  • cooked pork belly as much or as little as you like, cut into bite-size pieces
  • 4 to 6 cups bone broth
  • 3 cup squash cubed
  • 3 cup eggplant wedges
  • 1 handful Thai basil leaves
  • scallions sliced, to garnish

Equipment

  • mortar and pestle
  • Large pot
  • Cutting board
  • Knife

Method
 

Instructions
  1. Grind lemongrass, chilies, garlic, galangal, and kaffir lime leaves into a paste.
  2. Heat oil, then sauté the spice paste with a splash of fish sauce over medium-low heat.
  3. Once the paste darkens, add sliced shallots and continue sautéing for one minute.
  4. Add the pork to the pan and stir to coat it thoroughly with the spice paste.
  5. Pour in the bone broth, season with more fish sauce, and bring the mixture to a boil.
  6. Add the cubed squash, allow it to boil, then reduce heat, cover, and simmer for five minutes.
  7. Stir in the eggplant wedges and Thai basil leaves, tasting the broth to adjust fish sauce if needed.
  8. Simmer for another seven to ten minutes until both the eggplant and squash are tender.
  9. Sprinkle sliced scallions into the stew just before serving.
  10. Serve the gaeng om immediately and enjoy.

Notes

This Northern Thai stew is known for its aromatic herbal paste. Adjust the spiciness by increasing or decreasing the bird's eye chilies. Serve with sticky rice for an authentic experience.