A complex and aromatic stew from Luang Prabang featuring buffalo meat, eggplant, lemongrass, dill, and the distinctively numbing Lao pepper wood. This royal dish layers flavors through slow cooking and is considered the pinnacle of Laotian cuisine.
Nutrition & Info
Equipment Needed
Instructions
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1
Char the dried chilies and lemongrass over an open flame until fragrant and slightly blackened, then pound roughly in a mortar.
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2
Brown the buffalo meat in a heavy pot, then add water and bring to a simmer with the charred aromatics and pepper wood sticks.
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3
Simmer for one hour until the meat is tender, skimming any foam that rises to the surface.
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4
Add eggplant and yard-long beans, cooking for another fifteen minutes until vegetables are soft but not mushy.
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5
Stir in fresh dill, Thai basil, and spring onions, seasoning with fish sauce and adjusting to taste.
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6
Serve hot alongside sticky rice, leaving the pepper wood sticks in the stew for continued flavor infusion.
Did You Know?
The secret ingredient sakhan (Lao pepper wood) creates a unique tingling sensation on the tongue that cannot be replicated by any other spice in the world.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
The Story Behind Or Lam
Or Lam originated in the royal kitchens of Luang Prabang, the ancient capital of the Lan Xang kingdom. This dish was reserved for ceremonial occasions and honored guests, showcasing the complex layering of flavors that defined Laotian court cuisine. The use of sakhan pepper wood, wild-foraged greens, and slow-cooked buffalo meat reflects the deep connection between Laotian cooking and the natural forests surrounding the Mekong River valley.
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