A Stew Made with Sweet Bon

Name: A Stew Made with Sweet Bon (Or Bon Waan)
Cuisine: Luang prabang
Ingredients: a piece of three-layer pork, cut into strips about 3 cm thick and 1 cm wide; 2 pieces of dried buffalo skin—put them in a charcoal fire until they are a bit burned on the outside, then scrape off the burned part, cut the pieces into strips 3 mm wide and soak them in water; 2 pieces of dried buffalo skin—put them in a charcoal fire until they are a bit burned on the outside, then scrape off the burned part, cut the pieces into strips 3 mm wide and soak them in water; 3 fresh chilli peppers, seared in a charcoal fire, then torn into small pieces; 2 (small) shallots, seared in a charcoal fire, then torn into small pieces; 1 mak kawk (the fruit illustrated) treated like the chilli peppers and shallots; 1 mak kawk (the fruit illustrated) treated like the chilli peppers and shallots; 3 slices of galingale; 1 stalk of lemon grass—sear it in a charcoal fire, then wash it and crush it (with the flat of a heavy knife or with a pestle) just enough to bring out the aroma; spring onion leaves, chopped; salt and fish sauce; salt and fish sauce; 10 jelly mushrooms, washed and divided into small pieces; 2 bunches (about 6 sprigs) of dill, washed and chopped; sa-kahn (an aromatic plant used in making stews—)—cut a section 3 cm long of its (thick) stem, then take off the hard outer skin and divide the section vertically into 10 slices

Or Bon Waan

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

(Bon is the name of a plant, but it may be applied either to bon waan—a general name referring to any bon which is sweet and edible—or to bon kan, an itchy or scratchy bon, which should not be eaten since it will cause puffing and itching of the skin. Sweet bon in its cultivated form is taro. The drawing of a sweet bon is of the species called bon tao—see end of recipe.)

Ingredients

Asia
Laos
Side dish
Soup
Starter
Main course
Gluten-free

Ingredients

Method