[Laos] How to cook Bamboo and yanang soup (keng no mai)
Ingredients
- 2 handfuls yanang leaves or canned yanang extract
- 750 ml (3 cups) cold water
- 2 cups fresh thinly sliced bamboo shoot, cooked in boiling water for 10 minutes, drained
- 250–500 ml (1–2 cups) water or pork belly stock (see Note)
- 1½ tbsp padaek (fermented fish sauce)
- 1½ tbsp fish sauce
- 1 cup diced pork belly (optional)
- 3 lemongrass stalks, chopped into 2 cm pieces
- 1 cup diced, peeled pumpkin
- ¼ cup dried fungus mushrooms, soaked in water until soft, drained
- 1 angled gourd or sponge gourd, peeled and cut into pieces
- 1 cup fresh oyster mushrooms
- 5 small hot chillies, bruised, plus extra to serve
- 2 tsp white sugar
- pinch of salt
- 1 cup Lao basil or rice paddy herb, plus extra to garnish
- 50 g (¼ cup) raw sticky rice, soaked in cold water until soft, drained and ground with enough water to make a fine paste
Directions
