Or Lam (Lao: ເອາະຫຼາມ, pronounced [ʔɔ́ʔ.lǎːm]) is a mildly spicy, slightly tongue numbing, Laotian stew originating from Luang Prabang, Laos.

The peppery and thick broth is prepared by slowly simmering lemongrass, chilies and Lao chili wood (sakhaan)[1] with crushed or mashed up sticky rice, grilled citronella, garlic, dill and onions added to thicken the broth.

[2] Or Lam is usually cooked with dried buffalo skin, beef, game meat, quail or chicken, eggplants, wood ear mushrooms, and yard-long bean.

In the original royal Luang Prabang's recipe Or lam is made with deer meat.

[3] The stew is extremely popular in Laos.