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 (
Lao: ເອາະຫຼາມ, pronounced[ɔ́ʔ.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]
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]