This stew features water buffalo meat and chips of what the Laotians call "spicy wood." I think it is called mai sakahn and is a peppery tasting vine that is just for flavoring. The chips are not eaten. The stew also contained water buffalo skin and Mekong river weed.
It was strong flavored but good with lots of smoky overtones.
We ate it in a restaurant in Luang Probang, Laos.