A rustic and aromatic soup of fresh bamboo shoots simmered with chicken, herbs, and padaek. The slightly bitter bamboo balanced by the umami of fermented fish sauce creates a flavor profile unique to Laotian home cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil the fresh bamboo shoots in water for ten minutes to remove bitterness, then drain.
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2
Bring fresh water to a boil with lemongrass, shallots, and garlic.
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3
Add the chicken pieces and simmer for fifteen minutes.
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4
Add the blanched bamboo shoots and continue cooking for another fifteen minutes.
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5
Season with padaek and Thai chilies, adjusting the fermented fish flavor to taste.
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6
Add fresh dill, Thai basil, and spring onions just before serving with sticky rice.
Did You Know?
Laotian cooks can identify over a dozen varieties of edible bamboo shoots, each with a different texture and bitterness level suited to specific dishes.
Chef's Notes
Equipment Tips
- large pot
The Story Behind Kaeng No Mai
Kaeng No Mai exemplifies the Laotian relationship with forest foods. Bamboo shoots have been foraged from the forests surrounding Laotian villages for millennia, and this soup represents one of the most traditional preparations. The combination of fresh bamboo with padaek and herbs creates a uniquely Laotian flavor that distinguishes it from bamboo shoot soups found in neighboring countries.
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