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Orlam stew a chief among Luang Prabang cuisine

Luang Prabang is known well for its world heritage values, recognised as the most famo us region of Laos for visitors.

The old town, city and province overflow with history, nature, culture, religious and colonial-era architecture and the joyful expressions of uniqu e Lao lifestyles.

Orlam Luang Prabang ready to enjoy.

Such attributes have won it a host of recognition in international reviews, publications and travel fora.

Also attracting domestic and international visitors to Luang Prabang again and again are the authentic foods you wi ll never forget after a single taste.

Standing first among many standouts on offer is Orlam Luang Prabang.

This dish has been treasured in the area over many years and is known well nationwide as one of the dishes you should order when you want to get a real taste of Luang Prabang.

Recently more restaurants are seeking to bring that Luang Prabang magic to the capital.

Enter Tam Mak Houng Aharn Luang Prabang owner Ms Chansouk Keopaserth, 45.

Ms Chansouk said her family was from Luang Prabang and moved to Vientiane ten years ago.

In the beginning, they just sold some Luang Prabang foods in front of the house by the street side.

After dishes had sold well, the clan opened a restaurant at Simeuang village, Sisattanak district.

There are many dishes, and almost all are Luang Prabang specialities. Among them, Orlam Luang Prabang is the top dish for customers' orders daily.

To cook the authentic Orlam Ms Chansouk said we should take only shank of beef.

First, we should grill the shank on open flame but not allow it to get to too dry.

Then cut it into pieces to your satisfaction.

It then joins long green bean (snake beans), egg plant, small egg plant, jew's ear, para cress, onion's leaf and buffalo's skin.

The magic ingredient is sakarn (a kind plant we can find readily in the north of Laos, especially in Luang Prabang).

We should measure the sticky rice and then grill it to make it a good smell.

After then we put the beef, wild pepper vine of the genus Piper ( sakharn ) and egg plant to the pot before the water gets hot.

If the water is hot, it will not be good for the eggplant.

When the eggplant is cooked enough, we should take it out. If it's overcooked, its taste will be sour.

When you see that beef is cooked enough, th en you can put everything you have prepared into the pot together with some seasoning and then wait a bit for it to be ready to taste.

This is original Orlam Luang Prabang, always popular on local and increasingly overseas palates, a recipe so good it need never change.

Ms Chansouk said that she cooked more than 5 kilos of Orlam for her restaurant daily and it sold well.

She takes orders for events, and she asks 60,000 kip per serving to be shared.

At that price, you would be well recomme nded to check out this most chiefly of Luang Prabang's culinary repertoire for enjoyment at the restaurant or home.

By Patithin Phetmeuangphuan
(Latest Update July 25, 2017)


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