Tom Khem

Saeng Douangdara’s selected thom khem is a Lao pork-and-egg stew with a sweet caramelized sauce. He describes it as a family comfort dish, with the eggs taking on the sauce’s flavour and colour alongside the pork.

The eggs are cooked separately and cooled in water before peeling. Vegetable oil heats the sugar until golden, and minced garlic and ginger then cook briefly in the caramel base.

Pork joins the caramel mixture before water and the prepared seasoning, fish and sweet-soy sauces enter. The peeled eggs are added to the liquid before the pot is covered for a low simmer.

Douangdara serves the stew over separately cooked jasmine rice, drizzling its sauce into the grains. He also describes sticky rice for dipping and optional cilantro, green onion and sliced fresh chilies at the table.

His family memories include weekend mornings and competing for the last egg. The selected preparation brings sweet sauce, pork and whole cooked eggs together, while his wider discussion describes other families adding vegetables or using different proteins.