Soup Nor Mai ສຸບໜໍ່ໄມ້ Lao Bamboo shoot salad recipe - Morgane Recipes

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a plant-based option, while pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium, and salt is a more economical seasoning.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley is a milder herb, and spinach can add a different texture.

Soak sticky rice for 1 hour.

Prepare bamboo shoots into filaments using a snail fork.

Boil bamboo shoots for 10 minutes to eliminate bitterness.

Peel and roughly chop shallots, then grill in the oven at thermostat 7 for 8-10 minutes.

Drain boiled bamboo shoots and return to saucepan.

Grill sesame seeds in a frying pan over low heat until browned, stirring constantly.

Remove the green part of lemongrass, mince finely, and slice galangal.

Prepare herbs by chopping ngo gai, chives, and phak ka gnen.

Blend half of the yanang leaves with 50cl of water, filter the juice, and repeat with the other half.

Mix yanang juice with lemongrass and grilled shallots; add red peppers if desired.

Pour mixture into saucepan with bamboo shoots, adding yanang juice, lime leaves, galangal, red peppers, and salt.

Add 5 tbsp of padek and 1 tbsp of fish sauce, mix, and cook for 10 minutes over medium heat with lid on, stirring occasionally.

Drain sticky rice and mix finely with remaining yanang juice, then pour into saucepan with bamboo shoots and cook on low heat for 20 minutes, stirring constantly to prevent burning.

Add phak ka gnen, stir, and turn off heat.

Before serving, sprinkle grilled sesame seeds and herbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens