Quail Stew

Name: Quail Stew (Or Lam Nok Kho)
Cuisine: Luang prabang
Ingredients: sweet basil leaves, washed; 1 piece of crisp-fried pork skin, cut into squares of 1 cm and put on a plate padek; dill, washed and cut into pieces about 2 cm long; spring onion, the green parts, cut into pieces about 2 cm long and washed; salt; 2 yard-long beans, cut into pieces about 2 cm long; 1 piece of crisp-fried pork skin, cut into squares of 1 cm and put on a plate padek; 1 piece of crisp-fried pork skin, cut into squares of 1 cm and put on a plate padek; 7 round eggplants; 5 large fresh green chilli peppers, all washed; 1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate; 1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate; sa-kahn (an aromatic plant, used in stews—), cut into pieces about 5 cm long and 1 cm thick—about 10 pieces—washed; 1 bunch phak tam nin (an edible leaf), picked over, keeping only the leaves and tops, which are to be washed; 1 stalk lemon grass, all washed; 3 straight-bulbed spring onions, all washed

Or Lam Nok Kho

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
7 round eggplants

Asia
Laos
Starter
Main course
Side dish
Soup
Gluten-free

Method

Put 2 metal jugfuls (2 pints) of water in a pot and place it on the fire. Add the prepared bird, the eggplants, the chilli peppers, the spring onions, the lemon grass, the sa-kahn an