Luang Prabang pepper stew (Or lam) from The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes (page 194) by Saeng Douangdara

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • MSG
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  • Serves : 6-8

  • EYB Comments

    Can substitute uncooked pork rinds for beef tendon, and mature spinach or water spinach for yam leaves and tender stems. You may use the Padaek recipe on page 97.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute uncooked pork rinds for beef tendon, and mature spinach or water spinach for yam leaves and tender stems. You may use the Padaek recipe on page 97.

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