Or Lam

Background

Or Lam is a rustic Lao stew closely associated with Luang Prabang, admired for a deep, peppery aroma, hearty vegetables, and tender meat simmered with woodland spices and herbs. Traditionally, cooks build layers of flavor by gently sautéing aromatics, simmering meat until silky, and finishing with fresh herbs and a nutty thickener such as toasted sticky rice powder. Modern home kitchens can recreate the character of this classic with accessible ingredients like beef, eggplant, and a bouquet of Lao-inspired aromatics including lemongrass, galangal, garlic, and shallots, finished with bright bunches of dill and holy basil. Serve it with warm balls of sticky rice for a satisfying, communal meal.

Ingredients

• 500 g beef (stew-friendly cut, bite-size pieces)
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 medium shallots, sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 thin slices galangal
• 2–3 dried chilies, lightly crushed (adjust to heat preference)
• 200 g mixed mushrooms, cleaned and sliced
• 2 cups diced eggplant (Thai or regular)
• 2 tbsp toasted sticky rice powder
• 2–3 tbsp fish sauce, to taste
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 6 cups water
• 1 packed cup chopped dill
• 1 packed cup holy basil leaves
• Optional: small piece of peppervine wood (sakhaan) if available
• To serve: warm sticky rice

Preparation

1. Trim and cut the beef into even, bite-size cubes so they cook uniformly.
2. Bruise the bases of the lemongrass stalks with the back of a knife to release their oils; slice into manageable lengths.
3. Slice the shallots, mince the garlic, and thinly slice the galangal. Lightly crush the dried chilies.
4. Rinse and slice the mushrooms; dice the eggplant into small cubes.
5. Measure out the toasted sticky rice powder, and have the fish sauce, salt, and black pepper ready for seasoning. Wash and roughly chop the dill; pick the leaves of the holy basil.

Cooking Process

1. Warm a heavy pot over medium heat and add the vegetable oil. When shimmering, add the shallots and garlic; sauté until fragrant.
2. Stir in the lemongrass, galangal, and dried chilies to bloom the aromatics for about 1–2 minutes.
3. Add the beef and sear until the surfaces are lightly browned, about 3–4 minutes, stirring to coat with the aromatics.
4. Pour in the water. If using a small piece of peppervine wood, add it now. Bring to a gentle simmer.
5. Season with half of the fish sauce, the salt, and the black pepper. Cover and simmer until the beef is tender, about 45 minutes, adjusting heat to maintain a soft bubble.
6. Add the eggplant and mushrooms; continue simmering until just tender, about 8–10 minutes.
7. Whisk the toasted sticky rice powder with a ladle of hot broth to form a smooth slurry, then stir it into the pot. Simmer gently until the stew lightly thickens, 3–5 minutes.
8. Taste and adjust with the remaining fish sauce and a pinch more salt if needed.
9. Turn off the heat and fold in the dill and holy basil. Let the pot rest for 2–3 minutes so the herbs infuse.

How to Serve and Enjoy

Ladle Or Lam into warm bowls and pair it with hand-rolled balls of sticky rice. Dip sticky rice into the broth, capturing tender pieces of beef, pockets of soft eggplant, and earthy mushrooms. The final herbal lift from dill and holy basil should remain bright; avoid boiling after adding them.

Tips and Variations

• Texture: Add a touch more toasted sticky rice powder for extra body, thinning with a splash of hot water if it becomes too thick.
• Heat: Adjust the number of dried chilies to your heat preference.
• Seasoning: Balance savoriness with measured additions of fish sauce, a pinch of salt, and freshly ground black pepper.
• Make-ahead: The flavors deepen after resting. Gently reheat with a splash of water if needed and finish with fresh dill and holy basil just before serving.