Sakhan (peppery vine)

Piper ribesioides

spice

Pieces of a wild pepper vine's stem, with a bite that numbs the tongue, simmered in or lam, the stew of Luang Prabang.

Origin

Laos (Luang Prabang) and northern Thailand

Season (United States)

all year round

Preparation

The pieces of stem are washed, split lengthwise and simmered for half an hour in the dish.

Did you know?

Sakhan is chewed for its peppery juice, then the fiber is spat out.