ແກງຫນໍ່ໄມ້ໃສ່ຢານາງ How to make Gang Nor Mai Lao Food Recipe Kaeng Nor Mai Bamboo Soup Stew

For more Quick and Easy Lao & Asian Recipes, check out My Instagram or Facebook Fan Page.
Social Media 👇🏻
Instagram 25K 👉🏻 / mrintharriss
My Facebook Fan Page (Over 31K Followers) / cookingwithmrinternati...
Growing up Gang Nor Mai Bamboo Soup has been one of my most all time favorite Lao Food, next to Khao Piak Sen, Khao Poon and Thum Mak Hoong.
Gang Nor Mai, is a Lao and Northern Thailand (Thai Isaan) Bamboo Soup that consist of exotic mushrooms, Japanese kabocha squash, herbs, chili peppers and so much more.
This Dish, paired up with Sticky Rice, is a match made in Heaven. Enjoy!
Recipe:
Picking your Bamboo!
You can pick any kind of Bamboo you want to use, fresh or canned. If your going to use the fresh ones, be sure to rinse, clean, and peel out the shells. I would advise to cut from the tip, then peel and break into it using both thumbs to separate into them.
-Using a Pestle, lay the bamboo flat on the cutting board, gently smash it from tip to end using a pestle. This will help the soup broth marinade into the bamboo shoots.
-Cut the Bamboo into your desired size, (bite size) thin or thick.
Next
-Boil and cook the Bamboo for 10-15 mins. -Run and Strain it in cool water to stop the cooking process.
-Let it rest, while we work on the next step.
Ya Nang Extract:
-To get the Ya Nang Extract, you will have blend it (4 oz Ya Nang Leaves) in the Blender with eight 8 cups of water and then strain it. Or you can use the Canned Version is fine as well (Two Cans). You can find this in most Asian Supermarkets. This will give the Bamboo Soup its Dark Color.
Chopping it up!!! 🔪
-Peel up the Japanese Kabocha Squash, remove the seeds from the insides, then cut it into bite size pieces, then place in a bowl and set it aside.
Next, your going to need 👇🏻
1/2 Cup of Minced Shallots (Optional)
1/2 Cup of Chopped Asian Zucchini
1/2 Cup of Soaked Sticky Rice
1/2 Cup of Minced Lemon Grass
Desired Amount Chili Peppers
Next!
Combine all of these ingredient listed above using the Pestle and Mortar. Or a Blender if you don’t have one. You will have something like a paste, once combined. Set this aside. Let’s work on our next step.
-Pick your desired Mushrooms (Fresh or Canned). I used the (King Oyster, Beech, Wood Ear, Japanese Shimeji, Anoki) mushrooms.
-Wash, Rinse and Clean Mushrooms. You want to cut ends of the Anoki, Beech, King Oyster, and Shimeji, it will be visibly more dirty looking. For The Wood Ear Mushrooms, cut them to bite size pieces.
Building the Broth:
In a Pot, on Hight Heat, add these following ingredients👇🏻
4 Tbs of Chicken Bouillon
1 Tbs of Mono Sodium Glutamate
4 Tbs of Fish Sauce
4 Tbs of Pa Dek (Fermented Fish Sauce)
Ya Nang Extract
(Add the amount you desire, add more of what you like what you don’t). mushrooms, squash, and bamboo.
1 lb of Spare Ribs (Optional)
1 can of quail eggs (optional)
Smashed Paste from earlier which (consist of soaked sticky rice, peppers, lemon grass, garlic, and shallots).
Phak Ka Yang (Rice Patty Herbs).
Desired amount chili peppers.
Lastly, stir occasionally on med high for the next 15 mins, bring to low so that the smashed rice paste wont burn on the bottom of the pot. Let it sit on warm for the next hour. Stir occasionally.
Serve with Jasmine Rice or Sticky Rice and Enjoy!
Thanks for tuning in guys. I’m Harris Panyanouvong. And this was my First Lao UA-cam Recipe Tutorial. Thanks for watching 🙏🏻🙌🏻.
#ແກງຫນໍ່ໄມ້ #laofood #gangnormai #laobamboosoup #howto #recipe