Name: A ‘Grand’ Yam (mixed dish) (Yam Yai)
Cuisine: Luang prabang
Ingredients: 1 fried chicken breast, finely shredded; salt and fish sauce (or padek liquid); a piece of boiled pork, including some fat, about the size of 4 fingers, shredded half a boiled pigs heart, cut into cubes; 5 potatoes, peeled and diced, then fried in pork fat until light golden in colour; 3 boiled (i.e. hard-boiled) duck’s eggs, shelled and sliced lengthways; half a can of crabmeat—discard all fragments of shell and shred the meat finely; 1 yo (a piece of pork meat, minced, mixed with flour, salt and ground black pepper, all pounded finely together, flattened into a layer about 0.5 cm thick and steamed), cut into small squares measuring about 2 sections of a finger (say, 5 cm); 1 dried squid, soaked in water until tender and then finely shredded; 2 duck’s eggs (beaten and) fried, then cut into strips about 2 sections of a finger (say, 5 cm) long and sliced across into square pieces; 1 lime, the juice only; 1 medium-sized bowl of bean sprouts—blanch them in hot water, then cut off their roots; 5 tender young shoots of water spinach (phak bong), blanched and cut into pieces; 3 yard-long beans, blanched and cut into pieces; 1 tomato, thinly sliced; 3 round eggplants—take the flesh only and chop it finely; 1 coriander plant, stems and leaves only finely chopped; 2 spring onions, the leaves only, finely chopped; 5 shoots of mint, finely chopped; 1 tablespoon of roasted sesame seed or peanut, finely pounded; 1 head of garlic, to be placed in a charcoal fire until cooked, then peeled and finely pounded; pork broth; 3 shallots, to be placed in a charcoal fire until cooked, then peeled and finely pounded; 2 young cucumbers—take the flesh only (i.e. peel them and discard the centre part with its seeds), cut this into sections and slice the sections very thinly

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 fried chicken breast, finely shredded
a piece of boiled pork, including some fat, about the size of 4

Asia
Laos
Main course
Starter
Side dish
Soup
Southeast Asia

Method

Put all the vegetables (potatoes, cucumber, bean sprouts, yard-long beans, water spinach, eggplants and tomato) in a large serving-bowl. Sprinkle them with salt and mix them thoroughly. Add the flesh ingredients (from chicken breast down to crabmeat inclusive). Sprinkle with fish sauce (or padek liquid), the lime juice, the pounded ingredients and the pork broth, and mix

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