Or Lam is a traditional spicy beef stew originating from Luang Prabang, northern Laos. The dish features a signature dark brownish broth derived from charred eggplants, roasted aromatics, and a blend of padaek sauce.
Historical records note that Or Lam was once a specialty served exclusively to the Lao Royal Family in Luang Prabang. During that era, the dish was a ceremonial dish for the royal court and religious celebrations. Over time, the recipe for Or Lam spread to the broader Laotian public.
The name lam comes from the word olam, which means to boil until disintegrated. The cooking technique involves simmering cuts of meat, dried buffalo skin, and forest vegetables for an extended period until all ingredients soften and meld together.
Using Mai Sakan Wood to Create a Numbing Sensation
The main element that sets Or Lam apart from other Southeast Asian beef stews is the use of Mai Sakan, also known as Lao chili wood. The ingredient consists of cut wood stems from the Piper ribesioides plant, which grows wild in northern Laotian forests.
The stems of Mai Sakan have fibrous bark with fine prickles on their surface. Before being added to the boiling pot, the wooden stems are cut into small pieces measuring two to three centimeters.
As it boils, the Mai Sakan stem releases essential oils that infuse into the broth. The oil imparts a peppery aroma as well as a mild numbing sensation on the tongue.
The wooden pieces are not meant to be swallowed. When enjoying Or Lam, Laotian people chew on the stems briefly to release their spicy juice before discarding the fibrous pulp.
Primary Ingredients for Making Or Lam
Beyond Mai Sakan, the base aromatics for Or Lam consist of a mixture of shallots, garlic, lemongrass, and green chilies. The ingredients are typically charred beforehand before being coarsely sauteed to release a natural smoky aroma.
In addition to the aromatic base, the primary seasoning in Or Lam is padaek, a traditional Laotian fermented freshwater fish sauce. Unlike standard fish sauce, which is clear and watery, padaek is a thick, cloudy liquid containing residual bits of fish flesh and bones.
The main signature ingredient of Or Lam is dried buffalo skin. Cut into small pieces, the buffalo skin is simmered in the broth for hours until its texture turns tender and chewy. The prolonged boiling process also helps thicken the broth naturally.
Beside buffalo skin, the dried hide pieces can be paired with bite-sized portions of roasted beef, buffalo meat, or smoked chicken.
For additional fillings, the stew incorporates bamboo shoots, yardlong beans, wood ear mushrooms, and straw mushrooms. Green round Lao eggplants are also added to the pot, though their role extends beyond serving as a mere vegetable filling.
The green round eggplants, once boiled until half-cooked, are temporarily removed from the pot. They are then pounded into a paste using a mortar before being stirred back into the simmering broth.
The mashed eggplant paste serves to thicken the texture of the Or Lam broth. As a secondary thickener, soaked and finely ground sticky rice is dissolved into the liquid toward the end of the cooking process.
Right before the heat is turned off, add local basil, scallions, and dill as finishing. The dish is then left to simmer briefly on low heat so that the essential oils from the Mai Sakan wood and the herbal aromatics thoroughly penetrate the meat.
Among Laotians, Or Lam is served piping hot in deep bowls. The dish is accompanied by Lao sticky rice (khao niao) presented in woven bamboo baskets.
It is eaten by taking a small portion of sticky rice by hand, rolling it into a ball with the fingers, and dipping it directly into the Or Lam broth.
