Or Lam

Or Lam (but better pronounced aw lahm) is always made with animal fat (usually pork) rather than vegetable fat. Traditionally, tough yet flavorful buffalo skin is used, as well as Mai Sakaan, a magical ingredient that can only be described in English as 'spicy chili wood.'

It's an extremely earthy flavor combination that usually includes herbs like dill or holy basil, as well as a wild ingredient like mai sakaan. The broth is thick and sticky, and you can almost feel the potent nutrients among all that hearty flavor. The special wood ingredient is very fibrous and is meant to be chewed but then spit out, making for a tasty and fun bite that tingles the tongue slightly like Sichuan pepper. It is rich in the oils and juices produced by the long stewing times of various pork parts. Or lam is a delicious Lao dish.

It went perfectly with Sticky Rice. Sticky rice is also a must, and it was one of the most frequently ordered dishes on local tables when we visited Luang Prabang. This can be found in any higher-end Laos restaurant.