Or Lam (Lao: ເອາະຫຼາມ, pronounced [ʔɔ́ʔ.lǎːm]) is a mildly spicy, slightly tongue numbing, Laotian stew originating from Luang Prabang, Laos. The peppery and thick broth is prepared by slowly simmering lemongrass, chilies and Lao chili wood (sakhaan)[1] with crushed or mashed up sticky rice, grilled citronella, garlic, dill and onions added to thicken the broth.[2]
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| Alternative names | O-lam |
|---|---|
| Type | Stew |
| Place of origin | Laos |
| Region or state | Luang Prabang |
| Main ingredients | Buffalo meat or beef or game meat or chicken, lemongrass, mai sakhaan, chilies, eggplant, wood ear mushrooms, yard-long bean, roasted ground rice |
Or Lam is usually cooked with dried buffalo skin, beef, game meat, quail or chicken, eggplants, wood ear mushrooms, and yard-long bean. In the original royal Luang Prabang's recipe Or lam is made with deer meat.[3] The stew is extremely popular in Laos.[4][5][6][7]
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