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Or Lam

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20 min
Prep
1 hr 5 min
Cook

Ingredients

  • 400 g (14 oz) beef or buffalo meat, cubed
  • 1 eggplant, cut into chunks
  • 100 g (3.5 oz) mushrooms, sliced
  • 50 g (1.8 oz) pea aubergines
  • 2 stalks lemongrass, bruised
  • 1 tsp ground sakhaan wood (or substitute Sichuan pepper)
  • 2 dried chillies
  • 1 tbsp padaek (fermented fish sauce)
  • 500 ml (2 cups) beef stock
  • 1 handful long beans, chopped
  • 2 tbsp sticky rice powder
  • coriander leaves, to garnish

Method

  1. Place beef, lemongrass, sakhaan wood and dried chillies in a large pot with the stock.
  2. Bring to a boil, then simmer for 45 minutes until the meat softens.
  3. Add eggplant, mushrooms and pea aubergines, and simmer for a further 15 minutes.
  4. Stir in long beans and padaek, cooking for 5 more minutes.
  5. Sprinkle in sticky rice powder to thicken the stew, stirring until glossy.
  6. Garnish with coriander leaves before serving with sticky rice.

Introduction: Or Lam is Luang Prabang's signature stew, thickened with sakhaan wood (a peppery Lao spice with a distinctive tingling heat) and packed with eggplant, mushrooms, buffalo or beef, and pea aubergines.

Cultural Background: Or Lam is Luang Prabang's signature stew, thickened with sakhaan wood (a peppery Lao spice with a distinctive tingling heat) and packed with eggplant, mushrooms, buffalo or beef, and pea aubergines. Considered one of the defining dishes of Lao cuisine, it showcases the country's reliance on foraged jungle vegetables and unique regional spices.

Tips: Sakhaan wood is unique to Laos; if unavailable, a small pinch of ground Sichuan pepper gives a similar tingling effect. Toast the sticky rice powder in a dry pan before adding for extra nuttiness.

Variations: A vegetarian Or Lam replaces meat with extra mushrooms and tofu. Buffalo meat is the most traditional protein in Luang Prabang.

Storage: Refrigerate in an airtight container for up to 3 days; flavour deepens overnight.

Reheating: Reheat gently on the stovetop, adding a splash of stock if too thick.

FAQs:

Q: What is sakhaan wood?

A: A Lao spice bark that produces a tingling, peppery sensation similar to Sichuan pepper.

Q: Can I use beef instead of buffalo?

A: Yes, beef is a common and accepted substitute outside Laos.

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