Or Lam Luang Prabang (Lao Smoky Lemongrass, Dill, Wood-Ear Mushroom & Eggplant Stew) – Authentic Laos Recipe
Signature stew of Northern Laos, uniquely perfumed with abundant fresh dill, lemongrass, and earthy mushrooms.
- Country of Origin
- 🇱🇦 Laos (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Small purple eggplants, Wood-ear and oyster mushrooms, Yardlong beans and sticky/jasmine rice, Heaps of fresh dill (phak si), Bruised lemongrass
Ingredients for Or Lam Luang Prabang (Lao Smoky Lemongrass, Dill, Wood-Ear Mushroom & Eggplant Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) small purple eggplants, prepped into bite-sized pieces
- 1.5 cups wood-ear and oyster mushrooms, washed and trimmed
- 1 cup yardlong beans and sticky/jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with heaps of fresh dill (phak si)
- 1.5 tbsp traditional Laos seasoning (bruised lemongrass, galangal, chili, toasted rice powder)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and heaps of fresh dill (phak si) for 3–4 minutes until fragrant.
- Stir in bruised lemongrass, galangal, chili, toasted rice powder and toast for 45 seconds to release the essential oils of Laos's kitchen.
- Add small purple eggplants and wood-ear and oyster mushrooms, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in yardlong beans and sticky/jasmine rice, adjust seasoning, and ladle steaming hot into deep bowls.