Breakfast at Ban Chalensouk

It was the day Khamsouk’s baby had her baci, the formal ceremony in Khmu culture (and slightly differently in Tai culture) where the baby girl is named (Media, yup, as in communication), accepted into the family, and wished a good life; and her parents, Khamsouk and her husband, are acknowledged and “blessed” in their new role. If Media is anything like her mother she’s well named!  This ceremony is held approximately one month after the baby has been born. For the previous 28 days the mother follows a traditional form of resting close to the fire, eating a restricted diet, and the baby may have a tenuous hold on life. Khamsouk followed this practice. My next post will share the ceremony and the food which followed, but here is a snippet to whet your appetite – our breakfast before the baci ceremony. We arrived at 10 am and we were going to have another feast at midday after the baci! We were late because our tiny car had two flat tires achieved getting to Luang Namtha from Luang Prabang.

Breakfast at Ban Chalensouk
Breakfast for two at Ban Chalensouk (the huge banana-leaf-wrapped parcels of sticky rice not shown)

From top left: Khmu (Khamu) yellow eggplant sa (this is very bitter), lemon grass dipping sauce, jeow houa sikai , simmered bitter bamboo (naw mai kom, which don’t taste bitter at all when young like these ones), a gelatinous pork dish from the market was unfamiliar, it may be made from pig’s trotters and only tasted so-so, yummy freshly grilled tilapia fish stuffed with lemon grass, ping pa, and in the centre, a pork lahp with sliced innards, again from the market.

Bitter bamboo shoots
Simmered bitter bamboo shoots
Lemon grass jeow
Lemon grass jeow

Bitter bamboo shoots are available in the dry season when other shoots are no longer abundant. One peels off the skin of a shoot, breaks off a piece and dunks it into the lemon grass jeow, which makes a stunning accompaniment. The jeow contains finely sliced galangal root and lemon grass, as well as garlic. These are pounded with salt and lime juice is then added. Finally chopped spring onion greens are stirred in. I think that the jeow would be just as delicious using ginger root and such a substitution would be consistent with Khmu culture because they often use small traditional ginger (which is more pungent than commercial ginger) in their dishes where other Lao would use galangal.

Pork and bamboo shoot soup and other feast food at Ban Chalensouk

The next few posts will be about the party in Ban Chalensouk, a Kmhmu (khmu, kamu, khamu) village about 20 km south of Luang Namtha township in Northern Laos on Route 3 to Bokeo. This is Khamsouk’s village and she was organising a big celebration after returning from her successful Vientiane studies. In part, it was held to honour us as her study sponsors, but also I think, to make a statement to others that Khamsouk was returning to her village well educated and grown up – the first university graduate of village with her own local shop and a baby on the way. It was a two pig celebration (having encouraged her to spare the cow). I have a soft spot for cows, coming originally from a New Zealand dairy farm. (I didn’t know until my 20’s that the beef we ate could be female as well as male – I’d always thought after a life of giving milk, cull cows were sold for pet food – duh!).

We arrived by motorbike around 9 am, and the bamboo shoot and pork soup was already bubbling away. The bamboo shoots were from the forest and the pigs – well, they had been dispatched early in the morning and were sliced and diced well before we arrived. For details of this process, at an earlier celebration a few years before in the same village, visit Kees’ website in PBase.

Here is the outdoor kitchen, with the soup brewing:

Pork and bamboo soup cooking
Pork and bamboo soup cooking on wood fires

And inspecting the soup:

Pork and bamboo shoot soup
Pork and bamboo shoot soup

Upstairs, which is usually the village official meeting place, the other dishes were being assembled by the women:

Preparing soop pak and lahp for 60+ people
Preparing soop pak and sa (a Northern-style lahp) for 60+ people

For the soop pak (steamed vegetable salad with galangal and sesame seeds), freshly picked and steamed vine shoots, flowers, berries, leaves and gadawm gourds (mak gadawm or mak noi) formed the main ingredients:

green vegetables for soop pak
green vegetables for soop pak

Pounded finely chopped galangal (tasting it I think that there was a fair wallop of Knorr or salt added to help the breaking down process), freshly pounded roasted chillies, msg and pounded roasted local sesame seeds were added and everything was mixed together:

Mixing soop pak while the other women make lahp
Mixing soop pak while the other women make sa
Rice noodles for lahp
Rice noodles for sa

The sa (spicy pork salad) meat had already been chopped finely and lightly fried with a bit of oil in a wok then left to cool. Rice vermicelli had  been soaked and drained and banana flowers finely shaved. The amount of shaved banana flower was roughly the same as the amount of cooked minced pork.

Pounding cooked sa meat
Pounding cooked minced pork for sa

One woman pounded the fried minced meat to a finer consistency. I’d never seen this done before. I tried it a few days ago making lahp for some visitors and it gave a lovely fine texture to it (although I like it coarse as well). Also, two handfuls of medium-sized green chillies were finely sliced. Salad herbs were prepared – a mix of finely shredded spring onions and small coriander leaves (cilantro). Now came the assembly process. First the pounded pork and banana flower were thoroughly mixed and kneaded together with the sliced chillies and some of the meat juice.

Cutting noodles into the sa
Cutting noodles into the sa

The rice vermicelli (or maybe the noodles were bean threadsit wouldn’t matter which, but bean threads wouldn’t break up as much) was cut into smaller pieces about 4 – 5 cm long (2″) and lightly mixed in. No pounded roasted rice or lime juice was added, but salt and msg were. The herbs were added last of all and everything lightly mixed together, then served up  garnished with more herbs on small plates at the table.

Mixing the lahp
Mixing the sa

Here is our breakfast, with the soop pak and sa made from the feast ingredients. A soup (gaeng) is also added and the banana leaves contain freshly steamed sticky rice, grown locally.

Breakfast, the one after breakfast and before lunch
Breakfast, the one after breakfast and before lunch! gaeng gai (chicken soup), soop pak (steamed vegetable salad), sa moo (pork sa) and khao niao (sticky rice)

And one table of the post baci feast, before eating:

One table of feast food
One table of feast food, with (from left) soop pak, sticky rice, pork sa and bamboo shoot & pork soup.