Soup Made with Bamboo Shoots and Yanang Leaves

Name: Soup Made with Bamboo Shoots and Yanang Leaves (Keng No Mai Sai Yanang)
Cuisine: Luang prabang
Ingredients: salt and fish sauce; salt and fish sauce; 1 stalk of lemon grass, placed in glowing charcoal embers and ashes and then washed; 20 small eggplants; 2 pieces of the dried skin of a pa leum (a large catfish—), grilled until ‘puffy’ and then cut into smaller pieces; sweet basil leaves; chopped spring onion leaves; 40 yanang leaves, washed and then put into 2 metal jugfuls (2 pints) of water and rubbed until they are all broken up—the liquid is then strained through a fine white cloth (or through a strainer) and left in a pot; 40 yanang leaves, washed and then put into 2 metal jugfuls (2 pints) of water and rubbed until they are all broken up—the liquid is then strained through a fine white cloth (or through a strainer) and left in a pot; 5 (small) shallots, pounded; 2 soupspoonfuls of sticky-rice flour; a bamboo shoot, boiled until it loses its (bitter) taste—if it is a large shoot, cut it into smaller parts of the right size for soup and wash

Keng No Mai Sai Yanang

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

a bamboo shoot, boiled until it loses its (bitter) taste—if it is a large shoot, cut it into smaller parts of the right size for soup and wash
40 yanang leaves, washed and then put into

Asia
Laos
Starter
Side dish
Pescatarian
Southeast Asia
Gluten-free
Soup

Method

Put the juices obtained from the yanang leaves in a pot to boil. Add the pieces of bamboo shoot, the dried fish skin, the sticky-rice flour, the pounded shallots, the lemon grass and salt. Put the lid on the pot and leave it to come back to the boil. Then add the fish sauce and eggplants, cover again and leave to boil again. When it is done, taste and check the saltiness.