Kaeng no mai

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.