做法
- 用炭火或木火每面烤肉与皮8分钟至带焦——烟熏焦香是or lam的灵魂。略凉。切2厘米丁。
- 做汤底:在厚底锅中放水、香茅、高良姜、红葱头、大蒜、干辣椒和sakhan藤。慢炖30分钟。
- 用细筛过滤汤底,丢弃残渣。倒回锅中。
- 加入烤肉和皮。慢炖30分钟至软。
- 加茄子、长豆、黑木耳和竹笋。再煮10分钟——蔬菜应软嫩但仍保形。
- 加焙米粉、鱼露和padaek。搅拌;汤汁略稠。离火后撒入莳萝和罗勒。配糯米饭享用。隔夜更入味。
Common questions
Can 琅勃拉邦杂炖 be made ahead?
琅勃拉邦杂炖 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 琅勃拉邦杂炖 spicy?
琅勃拉邦杂炖 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 琅勃拉邦杂炖 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 琅勃拉邦杂炖 to make at home?
琅勃拉邦杂炖 is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 琅勃拉邦杂炖 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
琅勃拉邦杂炖是琅勃拉邦的标志菜——这座前老挝皇都今为联合国教科文组织遗产城。这道菜与老挝皇室饮食相关,至今仍是高级老挝餐厅的招牌。Sakhan藤——一种带胡椒味略苦的本地植物——是不可替代的灵魂;琅勃拉邦的专门餐厅从本地采集者处收购。这道菜需要肉的木炭烤制烟气,煤气炉烤的肉会让or lam风味平淡。稠度来自焙米粉,而非面粉或淀粉。
