Bamboo Shoots Cooked in Yanang Juice

No Non Nang

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • 10 bamboo shoots of the kind called no lai (GIANTOCHLOA NIGROCILIATA) boiled until they lose their (bitter) taste—then cut off the hard parts and wash the trimmed shoots, after which use a needle to separate each into thin strands (as in recipe 53B)
  • 6


Put the yanang juice in a pot on the fire. Add the bamboo shoots, the shallots, the lemon grass and salt. Leave to boil slowly until cooked; then add some fish sauce, taste and check the saltiness.

Dish up on a platter. Garnish with the finely chopped spring onion leaves and serve.