Keang nor mai
Lao bamboo soup
Ingredients
- Bamboo
- Yanang leaf extract
- Mushroom
- Kayang leaf
- Beef (optional)
- Quail eggs (optional)
- Pumpkin (optional)
- Lao squash (optional)
- Padeak (Lao fermented fish paste)
- Shrimp paste
- Salt
- Bouillon
- Soaked sticky rice, pounded to paste (used like starch to thicken the soup)
- chili
Method
Pound or slice the bamboo Bring the yanang leaf extract to a boil and add the bamboo Add pumpkin, mushroom, beef, Lao squash and quail eggs When pumpkin is cooked, add padeak, shrimp paste, salt and bouillon to taste. Lower the heat and add the soaked/pounded sticky rice, chilli and kayang leaf Allow to simmer and serve with sticky rice