This is one of three recipes for gaeng naw mai from the cookbook “Food from Northern Laos”. It uses fresh bamboo shoots and yanang juice. The recipe was recorded in ant egg season (April – May), so ant eggs and acacia fronds were added. The recipe is perfectly fine without the ant eggs, and you can add a mix of beans, mak buab (or zuchini), squash tendrils, Lao basil and sawtooth herb (or coriander) cut in 5 cm pieces instead of the acacia fronds or leave the greens out entirely. Up to you!
N.B. One of the other recipes, gaeng naw mai som uses pickled bamboo shoots and the other, gaeng naw mai sai padek uses a piece of fermented fish from the padek pot as well as your choice of meat.
Serves four to six.
500 g – 1 kg (1 – 2 lb) fleshy pork bones chopped into small pieces (3 cm [1 in])
1 – 2 large handfuls yanang leaves to taste (or half a tin or more of yanang extract)
Water for soaking yanang leaves
3 T oil
5 cloves garlic
1 small white or red onion, chopped into thumb-size pieces or several shallots
5 T padek, boiled for 5 minutes to sterilize (or less to taste, or add some fish sauce at the end)
10 – 12 long reddish chillies
1 thick bamboo shoot, pre-cooked, finely sliced lengthwise and blanched (or about 2 cups tinned bamboo shoots)
2 C oyster mushrooms
2⁄3 C cloud ear mushrooms
1 bunch acacia fronds (pak la) (or your choice of greens)
1 C red ant eggs (optional)
- Put yanang leaves into water and soak. Rub, squeeze and collect the liquid (or use tinned yanang extract).
- In a large frying pan or wok, add the oil. When hot, add the garlic, stir briefly and then add the onion. When the onion is transparent, add the pork pieces, frying until sealed and succulent looking (about 5 minutes).
- Put the yanang juice in a large pot along with the padek and chillies. If using yanang extract, add sufficient water to create a soupy stew. Bring to the boil and simmer for 5 minutes. Add the pork and simmer for 5 more minutes. Stir in the bamboo shoots and simmer a further 5 minutes. Lower heat if needed and add the oyster mushrooms. Stir to mix gently.
- Line up the fronds, so they face the same direction. Curl them on top of the stew; do not mix in. Leave to simmer for a few minutes, and then slip in the red ant eggs and cloud ear mushrooms trying not to disturb the fronds. Simmer for a few minutes more. Take off the heat and serve with steamed sticky or plain rice.
2 thoughts on “Bamboo shoot stew with pork ແກງ ໜໍ່ໄມ້ ໃສ່ຊີ້ນໝູ gaeng naw mai sai sin moo”
what is yanang? i live in southern surin province, so 100 percent Khmer language. here people add the red ants, not the eggs, to add a taste of sour.
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