Gaeng Nor Mai

Saeng Douangdara describes gaeng nor mai as a Lao bamboo-shoot soup with yanang extract, pork, squash and herbs. In his family’s southern Lao version, sticky-rice paste gives the broth a thicker body.

The bamboo is sliced thinly, boiled separately and rinsed after its boiling water is discarded. Pork bones also receive an initial boil before that water is discarded and fresh water is used for the broth.

For the yanang extract, washed leaves are blended with water, strained and squeezed through a sieve. The resulting dark green juice brings the leaves into the soup without their fibrous solids.

Lemongrass, fresh chilies and shallot form the light aromatic paste described for this preparation. Pork belly and spareribs contribute to the broth, while mushrooms, bamboo and sticky-rice paste give it different textures.

Douangdara adds the delicate herbs, okra, kabocha squash and green onions near the finish. He describes serving the soup as a meal with warm sticky rice, letting a small ball of rice soak up the broth before eating it with bamboo and pork.