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Gaeng Nor Mai
Lao Sour Bamboo Soup
A traditional Lao soup featuring the unique tang of fermented bamboo shoots, simmered with fresh herbs and often a protein like fish or chicken. It's known for its comforting and slightly sour profile, often enjoyed with sticky rice.
đ§ Ingredienser
- 500 g Sour bamboo shoots(sliced, rinsed)
- 300 g Chicken or fish(cut into bite-sized pieces (optional))
- 3 stalks Lemongrass stalks(bruised and roughly chopped)
- 10 leaves Bai Yanang leaves (or extract)(or 2 tbsp extract)
- 2 medium Tomatoes(quartered)
- 5 leaves Kaffir lime leaves(torn)
- 3 tbsp Fish sauce
- 1 tsp Salt
- 0.5 tsp MSG(optional)
- 1.5 l Water or broth
- 3-5 pieces Thai chilies(to taste, sliced)
- 2 medium Shallots(roughly chopped)
- 3 cloves Garlic(minced)
- 2 stalks Green onions(chopped, for garnish)
đšâđł Instruktioner
- 1
Prepare the aromatics: In a mortar and pestle, pound the Thai chilies, shallots, garlic, and lemongrass into a coarse paste.
đĄ Proffstips: If you don't have a mortar and pestle, a food processor can be used. - 2
In a large pot, heat a tablespoon of cooking oil over medium heat. Add the aromatic paste and stir until fragrant, about 1-2 minutes.
â±ïž 2 minutes - 3
If using chicken or fish, add it to the pot and sear for a few minutes until lightly browned.
â±ïž 3 minutes - 4
Add the water or broth, Bai Yanang leaves (or extract), tomatoes, and kaffir lime leaves to the pot. Bring to a boil.
đĄ Proffstips: If using fresh Bai Yanang leaves, bruise them slightly before adding. - 5
Add the rinsed sour bamboo shoots. Season with fish sauce, salt, and MSG (if using).
đĄ Proffstips: Rinsing the bamboo shoots helps to reduce some of the brine's intensity. - 6
Reduce heat, cover, and simmer for at least 30 minutes, or until the bamboo shoots are tender and the flavors have melded.
â±ïž 30 minutes - 7
Adjust seasoning to taste. Serve hot, garnished with chopped green onions.
đĄ Proffstips: This soup is best enjoyed with sticky rice.
đĄ Proffstips
- âThe sourness of the bamboo shoots can vary; adjust seasoning accordingly.
- âFor a richer flavor, you can use chicken or pork broth instead of water.
- âIf Bai Yanang extract is unavailable, some recipes suggest using a small amount of spinach juice for color, though it won't replicate the unique flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like mushrooms, pumpkin, or long beans.
- Incorporate small pieces of pork belly or spare ribs for added richness.