If you've visited Luang Prabang you probably know aw lahm / or lam, a spicy stew of vegetables and grilled or smoked meat that's thickened with sticky rice and pounded boiled eggplants. In our latest piece for Zester Daily we delve into the dish's back story, and offer a recipe adapted from Food From Northern Laos: The Boat Landing Cookbook. Read it here.
We love this super savory, comforting dish. Give it a try -- it's not overly complicated, and is perfect paired with sticky or plain white rice and a Laos-style dip (find a recipe for the latter here).