Lao Cuisine
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or lam
Or lam is a hearty Lao stew known for its complex layering of flavors, combining spicy, earthy, and slightly sweet notes. Traditionally made with meat, wood ear mushrooms, and local herbs, it reflects the rustic and resourceful culinary traditions of Laos. It is a staple dish especially popular in the northern regions and often served during festive occasions.
11 ingredients
spicyearthyherbalumami
Culinary DNA Preview
Lao85%
Tai15%
Ingredients
- beef or buffalo meat500 grams
- eggplants2 cups chopped
- wood ear mushrooms1 cup soaked
- lemongrass2 stalks, bruised
- chili peppers3-4 pieces
- mak hao (Lao sticky rice wine)1/4 cup
- papaya seeds1 tbsp
- galangal1 inch slice
- shallots3 cloves, chopped
- fish sauce2 tbsp
- fresh dill1/4 cup chopped
Method
Steps not available
Origin Story
Originating from Luang Prabang in northern Laos, or lam was historically prepared using local forest ingredients and wild game, embodying the resourcefulness of Lao hill tribes and royal cuisine influences.
Techniques
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