Or Lam Ped | Lao-Style Herbal Duck Soup

Feb 17

Introduction to Or Lam

Or Lam is a hearty Lao stew originating from Luang Prabang in Northern Laos. In this version, we are making it into a duck soup. Traditionally, it is made with game meats like ox or quail, which are simmered in broth to become tender. This dish features seasonal vine vegetables, long beans, and aromatic herbs such as dill and Asian basil. A key ingredient is sakhan (Lao chili wood), which imparts a distinctive numbing spice. Another unique component is ox skin, adding a chewy texture. If these ingredients are unavailable, alternatives can be used—see below for suggestions.

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Ingredients Needed for Or Lam

whole Chinese BBQ duck: duck will be the base for the soup

round eggplants: this will soften and slightly thicken the soup

fresh red bird’s eye chilies: adds spice

green onions: adds flavor to the soup

lemongrass: adds flavor to the soup

sakahn or Szechuan pepper: this is the unique numbing spice

salt: adds flavor

padaek: adds the funk

yam leaves and and vine: any neutral tasting vine plant should be fine as well

green beans: gives it extra texture and nutrients

pork rinds: the crunchy pork rinds turn into back into soft bouncy skin

dill: all the variations of this dish always has dill due to its distinctive flavor

sweet basil: an extra way to add more herbal flavor into the soup

Why Use Chinese BBQ Duck?

Chinese BBQ duck, also known as Peking duck, is a popular ingredient found in East Asian markets. It is roasted at high heat until the skin becomes crispy while the meat remains tender. The duck is typically marinated in a five-spice blend, which enhances the depth of flavor in this stew. Using pre-cooked Peking duck allows for a quicker cooking time—cutting the process in half compared to the traditional version—while also introducing a unique twist to this classic dish.

What is Sakhan (Lao Chili Wood)?

Sakhan is a rare vine native to the jungles of Laos and is commonly sold in fresh markets. Though it looks like wood, it is actually a vine that imparts a numbing sensation to the stew. Small pieces of sakhan are added during cooking, and while they are not meant to be swallowed, they can be chewed to extract their unique flavor. Since sakhan is hard to find outside Laos, ground Sichuan peppercorns can be used as a substitute, providing a similar numbing effect throughout the stew.

Step By Step Instructions

Preparing the Chinese Duck

To prepare the Chinese BBQ duck, start by purchasing Peking duck from Chinese restaurants or East Asian grocery stores, where it is often displayed hanging in a high-heat oven. The whole duck typically costs around $30, and vendors can cut it for you upon request. If you choose to cut it at home, follow these steps to avoid a mess. Place a large bowl under the duck, positioning its lower body over the bowl. Carefully cut a slit from the stomach to the bottom of the duck, allowing the accumulated juices to drain. This liquid, about 2–3 cups, can be used for gravies or flavoring other dishes—be sure to taste it first for saltiness. Once drained, use a cleaver to cut the duck in half lengthwise, slicing along either side of the spine. Remove the wings and thighs by cutting at the joints. Halve each section again, then cut into 2-inch pieces. To prevent excess seasoning from overpowering the soup, remove the duck skin and set it aside. The crispy skin can be used in other dishes, such as Asian buns.

Prepare the Broth

To prepare the broth, add water, chopped duck, whole round eggplants, red bird’s eye chili peppers, white parts of green onions, and the hard part of lemongrass (bundled together) into a medium stockpot. Crush Sichuan peppercorns into a fine powder using a mortar and add them to the pot along with salt. Stir the broth and bring it to a gentle simmer. Cover and cook for 10–15 minutes until the eggplants soften. Check doneness by piercing with a chopstick.

Make the Vegetable Paste

Once the eggplant and chili peppers have softened, remove them from the broth and place them in a deep mortar. Crush them into a rough paste, which will help thicken the broth and add depth to the flavor. Return the paste to the soup, stirring well to incorporate it evenly.

Add the Padaek and Other Vegetables

Now, season the soup with padaek (Lao fermented fish sauce), adding a tablespoon first and adjusting according to taste. Since some prefer a stronger or milder flavor, additional salt or padaek can be added later.

Next, prepare the vegetables. Cut yam stems into 3–4 inch pieces and add them along with the leaves. Add chopped green beans, or substitute with long beans if available. Stir well and allow the greens to cook for about 3 minutes until they begin to soften.

Finish with Pork Rinds & Herbs

To finish the stew, add pork rinds, cutting them into 3-inch pieces before placing them into the broth. As they rehydrate, they provide a chewy texture similar to ox skin. Finally, add the green tops of scallions, sweet basil, and dill. These fresh herbs balance the umami and funkiness of the dish. Let the stew simmer for a few more minutes until the pork rinds become soft and bouncy.

Tips for Serving and Storage

Or Lam pairs best with sticky rice and fresh vegetables such as green beans, cucumbers, and watercress. A great way to enjoy it is by dipping a small portion of sticky rice into the broth, allowing it to soak up the flavors before eating. Store leftovers in a soup container, as the flavors deepen overnight, making it even tastier the next day. If reheating, add water and a bit of chicken bouillon if needed to adjust the consistency.

Enjoy this flavorful and comforting Lao stew!

Here is another variation of Or Lam. The recipe can be found here.

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Sabaidee, I’m Saeng!

I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.