A preparation of slowly stewed pork or buffalo with an extraordinary quantity of fresh herbs — saw-tooth coriander, dill, galangal shoots, spring onion, and various wild herbs specific to the Lao forest regions — that are added in the final stage and wilt into the stew, producing a preparation that is simultaneously a braise and a herb-forward preparation. Or is described by Duguid as one of the most characteristic preparations of the Lao kitchen — its combination of slow-cooked protein and generous fresh herb addition in the final stage is a principle of Lao cooking applied more assertively here than in any other preparation.
**The herbs (and their role):** The herb quantity in or is not garnish-level but meal-structural — a bunch of dill, a large handful of saw-tooth coriander, galangal shoots, and various other fresh herbs are added to the final 10 minutes of stewing. Their wilting into the braise produces a different flavour than adding them raw at service — the herbs' volatile compounds partially cook into the broth, producing a deeper, more integrated aromatic. **The protein:** Pork belly or, traditionally, water buffalo (more available in Laos than Thailand) — cut into large pieces (5–7cm). Browned briefly before adding the liquid. **The broth:** Padaek (Entry ND-07) provides the salt and fermented depth. Lemongrass, galangal, and fresh chilli — the standard Lao broth aromatics. **The technique:** 1. Brown the protein pieces in a wok or heavy pan. 2. Add lemongrass, galangal, chilli. 3. Add water or light stock. 4. Add padaek (liquid portion). 5. Simmer for 45–60 minutes until the protein is tender. 6. In the final 10 minutes: add all the fresh herbs. Stir to submerge. Allow to wilt. 7. Taste and adjust. Decisive moment: The herb addition timing — 10 minutes before service (not 30 minutes, which would fully cook the herbs and destroy their volatile aromatic compounds; not at the very last second, which would leave them raw and not integrated). 10 minutes produces partially cooked herbs that have surrendered enough of their aromatic to the broth to change its character while retaining enough fresh character to provide aromatic brightness.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)