Or Lam

Or Lam (but better pronounced as aw lahm) is always prepared using animal fat (usually pork) instead of vegetable. Traditionally including tough yet flavorful buffalo skin, and Mai Sakaan, a magic ingredient that can only be described in English as ‘spicy chili wood.’

An extremely earthy flavor combination, it usually contains some herbs like dill or holy basil and sometimes a wild ingredient like again, maisakaan. The broth is thick and usually kind of sticky – you can almost feel the potent nutrients among all that hearty flavor.

The special wood ingredient is very fibrous, meant to be chewed but then spit out, and it makes for a tasty and fun bite, that tingles the tongue slightly similar to Sichuan pepper. It is full of the oils and juices produced during the long stewing times of different pork parts. Or lam is an amazing Lao dish.

Perfectly Paired with Sticky Rice

Sticky rice is also a must, and this was one of the most commonly ordered dishes we saw on local tables when visiting LuangPrabang.

Where to go: Find this at any higher-end Laos restaurant, we had a great dish of it at PhamsaiHoungchalern Restaurant in LuangPrabang, Laos.

OR LAM – A LAO FOOD STAPLE