Local gastronomy
About
A mild pork stew infused with chili wood.
The chilli wood is sakhaan, a woody vine simmered in the pot to lend a slow, numbing warmth rather than heat. Around it go aubergine, long beans, wood-ear mushrooms and a generous handful of dill and lemon basil, thickened with pounded aubergine until the whole thing sits between a stew and a soup.
It is a Luang Prabang household dish, and the one most often described as the taste of the town's own cooking.
Where to find it
Where to eat it, kitchens and stalls around Luang Prabang known for this dish. Tap a pin or card to locate it, then open Google Maps for directions and current hours.