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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":439,"ingredients":449,"instructions":517,"pronunciation":544,"substitutions":545,"slug":562,"title":563,"shortTitle":564,"nativeName":565,"romanized":566,"countrySlug":567,"region":568,"baseServings":465,"prepMinutes":569,"cookMinutes":570,"difficulty":571,"course":572,"diet":574,"mainIngredients":577,"images":578,"keywords":588,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":562,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"Sakhan is the woody stem of a Lao pepper vine, simmered whole in stews and removed before eating. It produces a mild spreading numbness on the lips and tongue, similar in effect to Sichuan pepper but woodier in flavour. It is difficult to buy outside Laos, and crushed Sichuan peppercorns in a muslin bag give a close enough sensation for a home version.","What is sakhan and do I need it?",{"answer":398,"question":399},"Bitterness is a deliberate flavour pillar in Lao cooking, delivered here by pea eggplants, astringent greens and traditionally a smear of buffalo bile. You can reduce it by using fewer pea eggplants and swapping some greens for long beans, but do not add sugar to balance it — that turns or lam into a different, sweeter stew that Lao cooks would not recognise.","Why is or lam bitter, and can I make it less so?",{"answer":401,"question":402},"Sticky rice. A small amount of raw glutinous rice is soaked and pounded, then stirred into the simmering broth, where its starch releases and gives the stew a cloudy, clinging body. Some cooks use toasted rice powder instead. Either way the thickening is gentle and the stew stays spoonable rather than gluey.","What thickens or lam if there is no flour?",{"answer":404,"question":405},"Yes, and it holds up better than most meat stews do without meat, because vegetables and herbs already make up the bulk. Use wood ear and oyster mushrooms for texture, season with salt and light soy instead of fish sauce, and add a piece of dried mushroom to the broth for savoury depth.","Can I make or lam without meat?",{"answer":407,"question":408},"With sticky rice, by hand. Diners pinch off a lump of rice, press it into a rough scoop and dip it into the stew, rather than ladling the stew over rice on a plate. It sits in the middle of a shared table alongside grilled meat, a chili dip and raw vegetables, and everyone eats from the same bowl.","How is or lam eaten in Laos?",[410,411,412,413,414,415],"Char the shallots, garlic and chiles in a dry pan until blackened in patches before pounding — that smokiness is doing the work of the traditional smoked meat.","Do not skim the cloudiness. Or lam is meant to look murky and thick; a clear broth means it has not cooked long enough.","Add the pounded sticky rice as a slurry with a ladle of hot broth, stirring as you pour, or it will drop to the bottom and scorch.","Pea eggplants are bitter and should stay slightly firm — add them in the last ten minutes so they still pop between the teeth.","Taste for salt only at the very end. The stew reduces considerably and fish sauce added early can leave it harsh.","Serve it hot but not boiling; the numbing tingle of sakhan or Sichuan pepper is much easier to feel once the heat drops slightly.","🍲","Or lam is a thick, deliberately bitter vegetable-heavy stew from the mountains of northern Laos. Meat is present but not the point — the bulk is long beans, wood ear mushrooms, pea eggplants and greens, cooked down until the broth turns cloudy and clings, thickened with a little pounded sticky rice rather than flour. What makes it unmistakable is sakhan, a woody pepper-vine stem simmered whole in the pot, which leaves a slow tingling numbness on the lips, and a final handful of dill and Lao basil. It tastes green, bitter, peppery and faintly smoky, and it is eaten by hand with sticky rice rather than spooned over anything.","Luang Prabang sits in a mountain valley where the Nam Khan meets the Mekong, and for centuries it was the royal capital of Lan Xang, the Lao kingdom whose name means a million elephants. Its kitchen is the most self-contained in the country: cut off from the lowlands by hills, cooks leaned on what the forest and the riverbank produced — bitter greens, wild mushrooms, pea eggplants, river weed, and sakhan, a climbing pepper vine harvested as short lengths of woody stem. Or lam is the dish where all of that arrives at once.\n\nThe bitterness is intentional and worth understanding rather than fighting. Lao cooking treats bitter as a fourth pillar alongside sour, salty and hot, and or lam is where it is most visible: pea eggplants pop bitter, the greens are astringent, and in the fully traditional version a smear of buffalo bile is stirred in at the end. Modern home cooks in Luang Prabang often skip the bile, and nobody will accuse you of fraud for doing the same, but they will not sweeten the stew to compensate. There is no sugar in or lam, and adding some turns it into a different dish.\n\nSakhan is the harder problem outside Laos. Piper ribesioides is sold in Lao markets as dried finger-length sticks, simmered in the pot and pulled out before serving like a bay leaf, and its effect — a mild, spreading numbness closer to Sichuan pepper than to chile — has no clean substitute. A few crushed Sichuan peppercorns in a tea infuser get you a recognisable sensation without pretending to be the same thing. Traditionally the meat was buffalo, often dried and smoked, which is why the stew carries a faint charred note; chicken thigh is the everyday version and the one below, with a piece of charred meat or a spoonful of smoked paprika standing in for the smokehouse.","Or lam improves on the second day as the bitterness mellows and the body thickens further; keep it up to 3 days refrigerated. Reheat gently with a splash of water, since the rice thickener sets firm when cold and can catch on the pan base. Add the fresh dill and basil after reheating rather than before, because they turn dull and grey on a second boil. It freezes acceptably for a month, though the eggplants soften and lose their pop.",[421,422,423,424],"Keeps the vegetable-to-meat ratio the way Luang Prabang cooks it, rather than turning it into a meat stew with garnish.","Thickens with pounded sticky rice, which is the authentic method and gives a cloudy body no roux imitates.","Explains what sakhan actually does and offers a substitute that is honest about its limits.","Chars the aromatics first, which stands in for the smoked buffalo most home cooks cannot buy.",[426,427,428],"Heavy pot or Dutch oven","Mortar and pestle","Dry frying pan for charring aromatics",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},16,24,6,1200,33,380,[437,438],"Sticky rice, always — or lam is eaten by dipping rice into it rather than with a spoon","A small dish of raw greens and cucumber to cut the bitterness",[440,443,446],{"name":441,"description":442},"Or lam sin kwai","Made with buffalo, usually a mix of fresh meat and dried smoked strips, which gives the deepest and most traditional version of the stew.",{"name":444,"description":445},"Or lam pa","A river-fish version cooked in far less time, with the fish added only for the last ten minutes so it does not break up.",{"name":447,"description":448},"Vegetarian or lam","Built on wood ear, oyster mushrooms and extra long beans, seasoned with salt and soy instead of fish sauce, with a strip of dried mushroom for depth.",[450,456,460,464,468,472,476,481,486,491,495,499,502,506,511,514],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"chicken","boneless chicken thigh, in bite-sized pieces","g","For the stew",{"qty":432,"name":457,"unit":458,"group":459},"shallots, unpeeled","piece","For the aromatics",{"qty":432,"ref":461,"name":462,"unit":463,"group":459},"garlic","garlic cloves, unpeeled","clove",{"qty":465,"ref":466,"name":467,"unit":458,"group":459},4,"thai-chili","dried red chiles",{"qty":469,"ref":470,"name":471,"unit":458,"group":459},2,"lemongrass","lemongrass stalks, bruised and halved",{"qty":473,"name":474,"unit":475,"group":459},1,"Sichuan peppercorns in a muslin bag, or a length of dried sakhan vine","tsp",{"qty":477,"ref":478,"name":479,"unit":480,"group":455},1.2,"stock","light chicken stock or water","l",{"qty":482,"ref":483,"name":484,"unit":485,"group":455},3,"sticky-rice","raw sticky rice, soaked 30 minutes and pounded to a paste","tbsp",{"qty":487,"ref":488,"name":489,"unit":454,"group":490},20,"dried-mushrooms","dried wood ear mushrooms, soaked and sliced","For the vegetables",{"qty":492,"ref":493,"name":494,"unit":454,"group":490},250,"green-beans","long beans or green beans, in 4 cm lengths",{"qty":496,"ref":497,"name":498,"unit":454,"group":490},150,"eggplant","pea eggplants, or small green eggplants quartered",{"qty":500,"name":501,"unit":454,"group":490,"optional":8},100,"chayote or winter melon, in chunks",{"qty":482,"ref":503,"name":504,"unit":485,"group":505},"fish-sauce","fish sauce","To finish",{"qty":507,"ref":508,"name":509,"unit":510,"group":505},0.5,"dill","fresh dill, roughly chopped","cup",{"qty":507,"ref":512,"name":513,"unit":510,"group":505},"thai-basil","Lao or Thai basil leaves",{"qty":482,"ref":515,"name":516,"unit":458,"group":505},"scallions","spring onions, in 3 cm lengths",[518,523,526,530,534,538,541],{"tip":519,"text":520,"title":521,"timerSeconds":522},"Blackened patches, not uniform char — burnt through means bitter in the wrong way.","Dry-fry the unpeeled shallots, garlic and dried chiles in a heavy pan over high heat for 6–8 minutes, turning, until the skins are blackened in patches and the kitchen smells of smoke. Peel the shallots and garlic once cool enough to handle.","Char the aromatics",420,{"text":524,"title":525},"Pound the charred shallots, garlic and chiles in a mortar with a pinch of salt until you have a coarse, smoky paste with visible flecks. It does not need to be smooth.","Pound to a rough paste",{"text":527,"title":528,"timerSeconds":529},"Scrape the paste into a heavy pot with the chicken, bruised lemongrass and the bag of Sichuan pepper or sakhan. Pour in the stock, bring to a simmer and cook uncovered for 25 minutes, until the chicken is tender and the broth has taken on colour.","Start the broth",1500,{"tip":531,"text":532,"title":533,"timerSeconds":451},"Stir the base of the pot regularly from here on — rice starch catches quickly.","Mix the pounded soaked rice with a ladle of hot broth to loosen it, then stir the slurry back into the pot in a slow stream. Simmer for 10 minutes, stirring often, until the liquid turns cloudy and coats the back of a spoon.","Thicken with pounded rice",{"text":535,"title":536,"timerSeconds":537},"Add the wood ear, long beans and chayote and simmer for 10 minutes, then add the pea eggplants and cook another 8 minutes, until the beans are soft but the eggplants still pop when bitten.","Add the vegetables",1080,{"text":539,"title":540},"Remove the lemongrass and the pepper bag. Season with the fish sauce, taste, and adjust — it should be savoury, green and clearly bitter with a slow tingle. Stir in the dill, basil and spring onion off the heat and let them wilt in the residual heat.","Season and finish",{"text":542,"title":543},"Ladle into a shared bowl and bring it to the table with a basket of sticky rice, so everyone can dip rather than spoon. Let it stand a couple of minutes before eating — the numbing note reads more clearly just below scalding.","Serve with sticky rice","aw lahm",[546,550,554,558],{"note":547,"swap":548,"original":549},"Not the same flavour — sakhan is woodier and less citrusy — but it delivers the numbing sensation that defines the dish. Remove the bag before serving.","1 tsp Sichuan peppercorns, lightly crushed, in a tea infuser or muslin bag","Sakhan (Lao pepper vine)",{"note":551,"swap":552,"original":553},"You are after bitterness and a firm pop rather than the eggplant itself, which is why sprouts work better here than a soft Mediterranean aubergine.","Small Thai green eggplants quartered, or halved Brussels sprouts","Pea eggplants",{"note":555,"swap":556,"original":557},"Buffalo is genuinely hard to source. The smoked paprika replaces the trace of smokehouse flavour the dried meat would bring.","Chicken thigh plus 1\u002F2 tsp smoked paprika","Buffalo or dried smoked meat",{"note":559,"swap":560,"original":561},"Dill is the non-negotiable one; if you can only find a single herb, make it dill.","Thai basil plus fresh dill, or dill alone","Lao basil and dill","or-lam","Or Lam (Luang Prabang Herb and Eggplant Stew)","Or Lam","ເອາະຫຼາມ","Aw lam","laos","Luang Prabang",30,60,"medium",[573],"main",[575,576],"dairy-free","gluten-free",[452,497,493,488,508],[579,582,584,586],{"alt":580,"src":581},"Thick Luang Prabang or lam stew with long beans, wood ear mushrooms, eggplant and fresh dill in a clay bowl","\u002Fimages\u002Frecipes\u002For-lam\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-1x1.jpg",[589,590,591,592,593,594,508],"or lam","aw lam","luang prabang","lao stew","sakhan","bitter eggplant","2026-08-20","dishroute-kitchen","The signature stew of Luang Prabang: chicken or buffalo simmered with long beans, wood ear and bitter eggplant, thickened with rice and spiked with tongue-numbing sakhan vine.",{"en":599},"\u002Frecipe\u002For-lam",{"items":601,"total":882,"page":473,"limit":431,"hasMore":883},[602,636,669,698,732,761,787,816,826,855],{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"romanized":607,"countrySlug":567,"region":608,"baseServings":432,"prepMinutes":609,"cookMinutes":610,"difficulty":611,"course":612,"diet":615,"mainIngredients":616,"images":619,"keywords":629,"publishedAt":595,"updatedAt":595,"authorSlug":596},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len","Nationwide",5,15,"easy",[613,614],"sauce","appetizer",[575,576],[617,461,466,503,618],"tomato","cilantro",[620,623,625,627],{"alt":621,"src":622},"Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice","\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[630,631,632,633,634,635],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"romanized":641,"countrySlug":567,"region":642,"baseServings":465,"prepMinutes":643,"cookMinutes":644,"restMinutes":610,"difficulty":645,"course":646,"diet":648,"mainIngredients":649,"images":652,"keywords":662,"publishedAt":595,"updatedAt":595,"authorSlug":596},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",45,75,"hard",[647,573],"soup",[575,576],[452,650,461,651,618],"tapioca-starch","lime",[653,656,658,660],{"alt":654,"src":655},"Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion","\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[663,664,665,666,667,668],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"romanized":674,"countrySlug":567,"region":642,"baseServings":465,"prepMinutes":675,"cookMinutes":676,"difficulty":571,"course":677,"diet":678,"mainIngredients":679,"images":682,"keywords":692,"publishedAt":595,"updatedAt":595,"authorSlug":596},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",35,40,[573],[575,576],[680,681,452,470,651],"rice-noodles","coconut-milk",[683,686,688,690],{"alt":684,"src":685},"Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs","\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[693,664,694,695,696,697],"khao poon","coconut curry","rice vermicelli","banana flower","lao",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"romanized":703,"countrySlug":567,"region":608,"baseServings":704,"prepMinutes":676,"cookMinutes":705,"restMinutes":706,"difficulty":571,"course":707,"diet":710,"mainIngredients":713,"images":715,"keywords":725,"publishedAt":595,"updatedAt":595,"authorSlug":596},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",8,70,240,[708,709],"dessert","snack",[711,712,576,575],"vegetarian","vegan",[483,681,714],"banana",[716,719,721,723],{"alt":717,"src":718},"Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana","\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[726,727,728,729,730,731],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"romanized":737,"countrySlug":567,"region":608,"baseServings":465,"prepMinutes":487,"cookMinutes":738,"difficulty":611,"course":739,"diet":740,"mainIngredients":741,"images":744,"keywords":754,"publishedAt":595,"updatedAt":595,"authorSlug":596},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",12,[573],[575,576],[742,483,743,651,503],"ground-pork","mint",[745,748,750,752],{"alt":746,"src":747},"Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it","\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[755,756,697,757,758,759,760],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"romanized":766,"countrySlug":567,"region":767,"baseServings":465,"prepMinutes":569,"cookMinutes":569,"difficulty":571,"course":768,"diet":769,"mainIngredients":771,"images":773,"keywords":783,"publishedAt":595,"updatedAt":595,"authorSlug":596},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river 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