Lao Herbal Pork Stew (Or Lam)
Or Lam is a rich and flavorful stew, a beloved classic in Lao cuisine. It features tender pork simmered with a medley of vegetables and a unique blend of herbs and spices, including lemongrass, galangal, and padaek (fermented fish sauce), creating a deeply aromatic and satisfying dish.
🧂 Ingredients
- 700 g Pork shoulder(cut into 1.5-inch cubes)
- 100 g Pork belly(cut into 1-inch cubes)
- 2 stalks Lemongrass(bruised and cut into 2-inch pieces)
- 1 inch Galangal(sliced)
- 5 cloves Garlic(smashed)
- 2 medium Shallots(roughly chopped)
- 3 pieces Bird's eye chilies(optional, adjust to taste)
- 1 medium Eggplant(cubed)
- 150 g Green beans(trimmed and cut into 2-inch pieces)
- 50 g Peanut(roasted, roughly chopped)
- 2 tbsp Padaek (fermented fish sauce)
- 1 tbsp Fish sauce
- 4 cups Water or chicken broth
- 0.25 cup Cilantro(chopped, for garnish)
- 2 stalks Green onions(chopped, for garnish)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, combine pork shoulder, pork belly, bruised lemongrass, sliced galangal, smashed garlic, chopped shallots, and bird's eye chilies (if using).
- 2
Add water or chicken broth to cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the pork is tender.
- 3
Add cubed eggplant and green beans to the pot. Stir in padaek and fish sauce.
- 4
Continue to simmer, uncovered, for another 20-30 minutes, or until the vegetables are tender and the stew has thickened slightly.
- 5
Stir in the chopped roasted peanuts just before serving.
- 6
Garnish with fresh cilantro and green onions. Serve hot, traditionally with sticky rice.
💡 Pro Tips
- ✓If padaek is unavailable, a combination of fish sauce and a small amount of shrimp paste can be used as a substitute, though the flavor will differ.
- ✓The stew can be made ahead of time; flavors often deepen overnight.
- ✓Adjust the amount of chilies to your preferred spice level.
🔄 Variations
- Other vegetables like taro root, pumpkin, or mushrooms can be added.
- Beef or chicken can be used instead of pork.