Or Lam
Lao Herbal Stew
Or Lam is a hearty and aromatic stew originating from Luang Prabang, Laos. This rustic dish features tender meat (traditionally beef or water buffalo, but adaptable to other proteins) simmered with a unique blend of herbs, vegetables, and spices, including the distinctive 'sakhan' (chili wood) which imparts a mild numbing sensation and peppery flavor. The stew is thickened with sticky rice and has a complex, earthy taste.
🧂 Ingredients
- 700 g Beef stew meat(cut into 1-inch cubes (or pork, chicken, or water buffalo))
- 20 g Dried black fungus mushrooms(soaked in warm water until softened)
- 12 small Thai eggplants(quartered)
- 6 Snake beans(cut into 2-inch pieces)
- 1 stalk Lemongrass(bruised and cut into 3-inch pieces)
- 3 roots Cilantro roots(cleaned and roughly chopped)
- 3 Dried Thai chilies(or to taste)
- 1 tsp Black peppercorns
- 1 tsp Sichuan peppercorns
- 1 tsp Red Kampot pepper(or other red peppercorns)
- 1 liter Beef broth
- 40 g Cooked sticky rice(for thickening)
- 10 g Glutinous rice flour(mixed with cooked sticky rice)
- 2 tbsp Fish sauce
- 3 tbsp Plaa Ra (fermented fish sauce)(optional, for authentic flavor)
- 10 sprigs Dill(chopped)
- 5 sprigs Cilantro leaves(chopped)
- 1 Scallion(thinly sliced, for garnish)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Soak the dried black fungus mushrooms in warm water until softened. Drain and set aside. Cook the sticky rice according to package directions. Once cooked and cooled slightly, mix it with the glutinous rice flour.
💡 Tip: Toasting the sticky rice and flour mixture in a dry pan until lightly browned can add a nutty aroma. - 2
In a mortar and pestle, pound the dried chilies, black peppercorns, Sichuan peppercorns, red Kampot pepper, and cilantro roots into a coarse paste.
💡 Tip: If sakhan (chili wood) is available, it can be added here for its unique numbing quality. - 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes until browned on all sides. Add the lemongrass and the chili-pepper paste, and sauté until fragrant.
- 4
Deglaze the pot with beef broth, scraping up any browned bits from the bottom. Add the fish sauce and Plaa Ra (if using). Bring to a simmer, then reduce heat, cover, and cook for about 45 minutes, or until the beef is becoming tender.
- 5
Add the soaked black fungus mushrooms and the sticky rice/glutinous rice flour mixture to the pot. Stir well to combine and allow to thicken the stew.
💡 Tip: The sticky rice mixture helps to create the characteristic thick consistency of Or Lam. - 6
Add the quartered Thai eggplants and simmer for about 10 minutes, or until they begin to soften.
- 7
Add the snake beans and continue to simmer for another 5-10 minutes, or until all vegetables are tender but not mushy.
- 8
Stir in the chopped dill and cilantro leaves. Simmer for a final 2 minutes.
- 9
Ladle the Or Lam into bowls, garnish with sliced scallions, and serve hot with sticky rice.
💡 Tip: Or Lam is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
💡 Pro Tips
- ✓The 'sakhan' or chili wood is a traditional ingredient that provides a unique peppery and slightly numbing flavor. If unavailable, increase the amount of Sichuan peppercorns.
- ✓Adjust the number of chilies to control the spice level.
- ✓Other vegetables like yard-long beans, gourds, or local greens can be added based on availability.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Pork loin or chicken thighs can be used instead of beef.
- Some recipes include dried buffalo skin for a chewier texture.
- For a vegetarian version, use firm tofu or mushrooms and vegetable broth.