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Best Or lam in Chicago

“A mildly spicy stew where sticky rice thickens a peppery broth simmered with lemongrass, citronella, and Lao chili wood.”

Or lam

What the real thing tastes like

Or lam (Lao: ເອາະຫຼາມ, pronounced [ʔɔ́ʔ.lǎːm]) is a mildly spicy, slightly tongue numbing, Laotian stew originating from Luang Prabang, Laos. The peppery and thick broth is prepared by slowly simmering lemongrass, chilies and Lao chili wood (sakhaan) with crushed or mashed up sticky rice, grilled citronella, garlic, dill and onions added to thicken the broth. Or lam is usually cooked with dried buffalo skin, beef, game meat, quail or chicken, eggplants, wood ear mushrooms, and yard-long bean. In the original royal Luang Prabang recipe, or lam is made with deer meat. The stew is extremely popular in Laos.

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Or lam arrives as a thick, peppery stew that catches your mouth with a gentle numbing — the signature of Lao chili wood working through the slow simmer. Lemongrass and citronella build the base while crushed sticky rice thickens the broth into something almost creamy, grounded further by garlic, dill, and onions. Game meat, dried buffalo skin, or in the royal Luang Prabang version, deer, sinks into vegetables like eggplant and yard-long beans, turning each spoonful into a study of texture and restrained heat.

Order it here when it has

  • mildly spicy with numbing finish
  • thick, peppery broth
  • textured vegetables and proteins
  • extremely popular throughout Laos

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