Laos
Photo: Misterbenzen, CC BY-SA 4.0, croppedOr lam
ເອາະຫຼາມ
/ʔɔ́ʔ.lǎːm/aw-LAHM
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- Taste
- SpicySavory
- Made with
- BeefVegetablesRice
History
Or lam is a thick, peppery stew from Luang Prabang, the old royal capital of Laos. Meat, often dried buffalo meat or skin, beef or chicken, is simmered with lemongrass, chilli, eggplant, long beans, wood ear mushrooms, dill and a little sticky rice that thickens the broth. Its signature is sakhan, slices of a woody vine that give a numbing, peppery taste. The original royal recipe is said to have used deer or other game. Or lam is eaten with sticky rice and jeow, Lao chilli dips, and it is one of the dishes visitors to Luang Prabang look for. Each household seasons it differently, and the stew is often made in large pots for family meals.
Sources
