Or Lam Gai Recipe – Velvety Laotian Stew of Chicken, Eggplants and Wild Pepper Vine (aw laam gai sai sakan) สูตรทำเอาะหลามไก่ใส่สะค้าน

By: Hanuman
🔊 Listen to the Thai name pronunciation

This is the first article in series of posts that I have prepared in the last few months, covering over a dozen Laotian dishes.

Stay tuned and read about my special Laotian Taste Adventure here on thaifoodmaster.com

I feel that content related to Laotian Cuisine is appropriate on a Thai Food blog since Northern Thai cuisine (Lanna) and North-Eastern Thai cuisine (Issarn) bear similarities to the Laotian cuisine, and historically, they share similar ethnic origins.

While these regions show a wide ethnic diversity, they are mostly populated by descendants of “Tai” people, whom around the seventh century A.D started migrating from what is known today as Yunnan province in China and settled in these areas.

Whereas Thai Cuisine has embraced new ingredients and techniques over the years, most Laotian Cuisine, apart from some French influence, remained mostly untouched. In this context, the authenticity of the Food Culture of both countries is well related and preserved across the barriers of language, ingredients and the regional tastes; we can view Laotian Kitchen as a close relative to Thai Cuisine.

Or Lam (Aw-Laam, Thai: เอาะหลาม, Lao: ເອາະຫຼາມ)

This Laotian dish is popular in the mountainous region of Luang Prabang, the magical city in the northern part of Central Laos.

It is a complex and mildly spicy stew, multi layered with flavors and textures, creating a unique, nutritious and delicious dish. It possesses a subtle harmony within a charismatic orchestra of flavors and textures; the taste of meat coupled with the sweetness of vegetables, opposing the bitterness of the greens and willingly surrendering to the aroma of fresh dill and fragrant lemon basil… but it’s not all yet…

The stew’s base is a mild peppery broth prepared by slowly simmering lemongrass, chili and pepper wood (sakhaan) with the preferred meat, depends on the type of meat, it can be used fresh, dried, salted or grilled.

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The meat of choice is usually dried and salted buffalo meat, but really, any meat can be used – game meat (usually roasted first), quails, small jungle birds, deer, beef and even the common chicken will make a great Or Lam.

Occasionally, stripes of sun-dried buffalo skin are also added, precooked in salty water to eliminate the leathery odor, to the point where they are soft and gelatinous, with a jelly-like consistency.

Also commonly used in Or Lam is the wild pepper vine (Piper ribesioides) (Sakhaan, Thai: สะค้าน Lao: ໄມ້ສະຄານ) (Other names: jakhaan จะค้าน,  dtakhaanlek ตะค้านเล็ก, dtakhaanyuaak, ตะค้านหยวก ), also known as chili wood due to its spicy, strong peppery flavor and light bitter notes. It gives the dish an unmistakable spicy heat followed by, not an unpleasant, numbing of the lips. The Sakhaan is peeled and cooked until its outer layers get texture similar to artichoke hearts.

Once the broth is ready, and meat is well cocked, vegetables and black wood ear fungus (het hoo noo ; เห็ดหูหนู ) are added, followed by the bitter green leaves of ivy gourd (dtamleung ; ตำลึง).

The stew is then thickens to silkiness by adding sticky rice flour and mashed cooked eggplants.

To finish the dish, loads of fresh lemon basil (bai maaengak; แมงลัก) and dill are thrown in, a clear aromatic signal for an upcoming feast.

I assume that you would probably need to order a second or even third bowl as I did, before you could grasp the full range of tastes of Or Lam.

Or Lam Gai Recipe สูตรทำเอาะหลามไก่ใส่สะค้าน
Hanuman from Thaifoodmaster
Step by step tutorial: Or Lam (Aw-Laam, Thai: เอาะหลาม, Lao: ເອາະຫຼາມ), Mild spicy thick and aromatic Laotian stew of chicken.
5 from 1 vote

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine Laotian
Servings 4


  • chicken breast (อกไก่) cut into large chunks
  • 5 cups water (น้ำเปล่า)
  • 4 tablespoons sea salt (เกลือทะเล)
  • 50 g dried buffalo rind (หนังควายแห้ง)
  • 7 inch pepperwood (piper ribesioides) (สะค้าน)
  • 1 teaspoon ground white pepper (พริกไทยป่น)
  • 2 tablespoons fish sauce (น้ำปลา)
  • 2 lemongrass (ตะไคร้) bruised
  • 6-8 fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
  • 9 apple eggplants (มะเขือเปราะ)
  • 1 cup black ear fungus (เห็ดหูหนู)
  • 1 fresh banana chili (phrik yuak) (พริกหยวก)
  • 1 cup yardlong beans (ถั่วฝักยาว)
  • 1 tablespoon glutinous rice flour (แป้งข้าวเหนียว) soaked in water overnight, (khaao beuua)(ข้าวเบือ)
  • 1 1/2 cups ivy gourd leaves (ใบตำลึง)
  • 1 cup lemon basil (ใบแมงลัก)
  • 1/2 cup fresh dill (ผักชีลาว)


  • เนื้ออกไก่หั่นเป็นชิ้น ๆ พอคำ 350 กรัม
  • น้ำเปล่า 5 ถ้วย
  • เกลือป่น 4 ช้อนโต๊ะ
  • หนังควายแห้ง 50 กรัม ถ้ามี
  • สะค้าน 1 ชิ้นขนาดประมาณ 7 นิ้ว ประมาณ 18 ซม. (ถ้ามี)
  • พริกไทยป่น 1 ช้อนชา
  • น้ำปลา 2 ช้อนโต๊ะ
  • ตะไคร้ 2 ต้น
  • พริกขี้หนู 6-8 เม็ด
  • มะเขือเปราะ 6 +3 ลูก
  • เห็ดหูหนู 1 ถ้วย
  • พริกหยวก 1 เม็ด
  • ถั่วฝักยาว 1 ถ้วย
  • แป้งข้าวเหนียว 1 ช้อนโต๊ะ
  • ใบตำลึง 1 1/2 ถ้วย
  • ใบแมงลัก 1 ถ้วย
  • ผักชีลาว1/2 ถ้วย


  • Bring water to a boil, add salt.
    ตั้งหม้อใส่น้ำและเกลือลงไป ต้มให้เดือดจัด
  • Add stripes of sun-dried buffalo skin.
  • Simmer the buffalo skins in the boiling salted water for about 20 minutes over high flame.
    ต้มไปเรื่อย ๆ
  • Discard and replace the cooking water couple of times in order to remove bad odors.
    จากนั้นเทน้ำต้มหนังควายทิ้ง แล้วใส่น้ำใหม่ลงไป ต้มต่อไปเรื่อย ๆ ทำอย่างนี้ไป 2-3 รอบ
  • Cook the skins stripes until they become gelatinous and soft.
  • Strain, and set aside.
    กรองน้ำทิ้ง จากนั้นพักเอาไว้
  • With a heavy knife chop the sakhaan into 15″ (4 cm) pieces, then peel off the outer woody layer, and set aside.
    ฝ่าไม้สะค้านตามแนวยาว แล้วแบ่งออกเป็น 4 ส่วน แกะเปลือกออก
  • The sakhaan
    เราจะใช้เฉพาะส่วนเนื้อไม้สะค้านข้างในที่เป็นสีขาว ๆ เท่านั้น
  • To a large cooking pot bring to a boil 5 cups of water over high heat, then add about two stalks of bruised lemongrass.
    ตั้งหม้อใส่น้ำเปล่า 5 ถ้วยให้เดือด แล้วใส่ตะไคร้ลงไป
  • Add 5 to 8 Thai chilies.
  • Add the chopped sakhaan.
  • Season with ground white pepper.
  • Add fish sauce.
  • Let it all to simmer together until the sakhaan soften, than add the precooked buffalo skins stripes.
    ต้มเครื่องปรุงทั้งหมดจนเนื้อไม้สะค้านเริ่มนุ่ม แล้วนำหนังควายที่ต้มเอาไว้แล้วใส่ลงไป
  • While the broth is simmering, add 6 to 8 Apple eggplants.
  • Cook the eggplants until soft.
  • When cooked, remove the eggplants from the pot.
  • In the paste and mortar mash the eggplants until no lumps are left, set-aside.
    นำมะเขือเปราะใส่ลงไปโขลกในครกให้ละเอียด จากนั้นพักเอาไว้
  • Add the chicken slices, and let it cook for about 10 minutes, or until done.
  • Add black ear mushrooms.
  • Add sliced banana chili.
  • And long yarn beans.
  • And some more apple eggplants cut in quarters, and cook the vegetables for another 10 minutes or until soft.
  • Mix about 2 tablespoons of sticky rice flour with some water and mix well Add to the mixture to the broth; keep cooking until the broth thickened.
    ผสมแป้งข้าวเหนียวกับน้ำเปล่า ค้นให้แป้งละลาย ใส่แป้งลงไป ต้มต่อไปจนน้ำแกงเริ่มข้น
  • Add the tumbling leaves, and cook for about 5 minutes.
  • Add the mashed eggplants.
  • Let everything to cook together for another 10 to 15 minutes so the flavors will merge together.
    คนให้เข้ากัน และ ต้มต่อไปอีกสักพักให้รสชาติเข้ากันดี
  • Add lemon basil.
  • Finish the dish with a handful of dill.
  • serve
  • And one last picture for food modeling.


Please adjust cooking time if using different meats than chicken.
Dried meats should be put in to cook earlier, together with the sakhaan.
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

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