Bamboo Shoots Cooked in Yanang Juice

Name: Bamboo Shoots Cooked in Yanang Juice (No Non Nang)
Cuisine: Luang prabang
Ingredients: salt and fish sauce; salt and fish sauce; finely chopped spring onion leaves; 60 yanang leaves, washed and squeezed in a large metal jugful (1 pint) of water until the water is a good dark colour, after which it should be strained through a light cotton cloth or through a strainer).; 60 yanang leaves, washed and squeezed in a large metal jugful (1 pint) of water until the water is a good dark colour, after which it should be strained through a light cotton cloth or through a strainer).; 3 (small) shallots; 1 stalk of lemon grass; 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)

No Non Nang

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

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

Asia
Laos
Side dish
Starter
Pescatarian
Gluten-free
Southeast Asia

Method

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.