Photograph of the finished Kaeng no mai

Thailand · Canh măng lá yanang Isan

Kaeng no mai

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 14.1 oz
  • Photograph of Yanang leaves Yanang leaves 2.1 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Mushrooms Mushrooms 5.6 oz
  • Photograph of Okra Okra 4.2 oz
  • Photograph of Pumpkin Pumpkin 7.1 oz
  • Photograph of Pla ra fermented fish Pla ra fermented fish 2 ⅔ tbsp
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Chilli Chilli 8
  • Photograph of Dried shallots Dried shallots 2.1 oz
  • Photograph of Sticky rice Sticky rice 1.4 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 0.7 oz
  • Photograph of Spring onion Spring onion 0.7 oz

Method

  1. 1 Crush the yanang leaves with filtered water, then strain to obtain the dark green liquid, discarding the leaf pulp as the leaves are too tough to eat.
  2. 2 Tear the fresh bamboo shoots into strands, boil them for 10 minutes, then rinse with cold water to reduce their bitterness.
  3. 3 Soak glutinous rice for 20 minutes, then mash it with a little water to make a paste for thickening the soup.
  4. 4 Boil yanang leaves with bamboo shoots, sliced pork, crushed shallots, and fish sauce, then simmer over low heat for 20 minutes.
  5. 5 Add the pumpkin, okra, and mushrooms and cook for another 10 minutes. Pour in the glutinous rice paste and stir well until the soup thickens.
  6. 6 Add fish sauce, crushed chili peppers, sawtooth coriander, and green onions, then turn off the heat.

With an appliance

  • Pressure cooker 50 min

    Replace step 4: cook the bamboo shoots and pork in yanang leaf water under high pressure for 6 minutes, then quickly release the pressure. Pumpkin, okra, mushrooms, and rice paste in step 5 should still be cooked with the lid open to prevent the vegetables from becoming mushy and to easily control the consistency.

Start cooking