4 people · Medium · 80 min · ₭ Average

Gaeng nor mai is a traditional Lao stew known for its earthy green flavors. The taste comes from the fresh bamboo shoots, yanang extract, and lots of green herbs. When this comes hot off the stove, it pairs perfectly with warm sticky rice.

Credit FB Saeng Douangdara, YT Lao Food at Saeng’s Kitchen

Video

Ingredients

Sticky rice paste

• bird's-eye chili, fresh
• 80 g of sticky rice (glutinous rice), rinsed and soaked
• 1 tablespoon of water

Soup

• 1 L of water
• 500 g of pork belly
• 500 g of pork spare ribs
• 400 mL of yanang leaves extract
• 1 stalk of lemongrass stalk
• 1 pinch of salt
• 2 cups of wood ear mushroom
• 1 cup of cooked bamboo shoot, shredded
• 1 cup of kabocha squash, cut in cubes
• 1 cup of okra (ladyfingers)
• 3 tablespoons of fish sauce
• 3 tablespoons of Lao fermented fish sauce (padek)
• ½ handful of climbing wattle leave (cha-om)
• 2 cups of rice patty herb

Preparation

1. Peel layers off of fresh bamboo and cut into thin slices then simmer for 45 minutes.

2. Mash the chili and soaked sticky rice in the mortar and pestle. Add a splash of water to help it become a paste.

3. In a soup pot, add water, yanang extract, pork belly, spareribs, and crushed lemongrass. Bring to a boil and then let simmer for 20 mins.

4. Add the woodear mushrooms, cooked bamboo, cubed kabocha squash, okra and simmer for 10 minutes.

5. Add fish sauce, padaek, and the rice paste to the simmering soup for 10 mins.

6. At the end, add the climbing wattle leaves and rice patty herbs and cook for 5 mins and serve.