*bows down* you are doing so much for the next generation of our community! my mom is Thai and when we ask her for the recipe she always leaves things out or hides her secrets. we need to preserve these amazing recipes.
Thank you, Tia! I just made this, and it was soooo good, just like mom's! I also put asperagus, baby corn, okra and instead of the fresh yanang leaves I substituted spinach. I have been eating it for 3 days. Delish!
hehehe this soup gets better as it sits! i'm going to have to try with asparagus and baby corn! love those veggies too :). thanks for the comments. have a great rest of weekend!
check my "what's in my papaya salad tub" video out! the padaek bottle is featured in there. it's by pantai. also, any yanang leaf can is suitable. i have since switched to frozen ones and blending in water myself. updated video soon!
Yes, those cans ya Nang leaves are mixed with something else. My grandma and mom always tell me to add the pa Dak or shrimp paste when the soup has come to a full boil to help reduce the fishy smell. But you are doing such an amazing job with the new Laostian generation 👍🏽🙏😁
This is the first time I've seen someone add quail eggs to a bamboo soup. We normally add some form of meat such as chicken or beef to the soup. But I guess if depends on your own preferences? Btw love your videos.
Yeah it's REALLY smells! But after while I luv the taste of the soup. Oft my friend from Laos cooked for me. This day I can make my self. Hmm I can say yummi dish 👍 Thank you for nice video and sharing your recipes
Hi! Thanks for the great recipe! Are the bamboo tips and shoot fresh? did you boil them prior to cutting them, they look softer than fresh ones. Thanks!
I prefer fresh but depending on availability, I sometimes get canned. This video uses canned. Whether they're fresh/canned, I par boil for 3 minutes then strain. Some people like to give a quick whack to the bamboo for textural preference which is why my shoots look softer but it's really up to you!
Thank you for sharing the "how-to-video". Your method and ingredients does look familiar of how my mom used to make it, well minus the canned "bai ya nang". Do you know or does anybody reading this know why some uses lemon grass instead kayeng. By the way, that is an awesome koke, Is it metal? If it is, what store did you purchase that from. All the Asian store around my area has the clay type.
I love adding quail eggs in mine , and the black fungus mushroom , also any fresh mushroom is better , my mom used to use can and I can taste a big diff. Ty for sharing .
yes, agreed. my cooking method and techniques have changed so much over the years. i even prefer to process my own yanang leaves which is awesome if you can find fresh but even the freezer ones are good too! i should film and update to this video :)
I love to eat mine with sticky rice just dipping it into the liquid is oh so yummy. Puc ka yang is my favorite! I love a lot of that and water squash. Thank you for the recipe.
Hello Tia. Do you have a recipe for Laotian Padek aka Fermented Fish Sauce??? Is padek same as Plara from Isaan Northeastern region from Thailand????? Obviously, I do know that Padek is traditionally made from freshwater fish as Laos is Landlocked countries like Switzerland, Austria and Uzbekistan etc. Btw, do you think its ok to add shrimp on gang Nor Mai???? Just curious...
@@HouseofXTia I just came up with that idea cause I am a shrimp lover.. Thats why.. My Lao friends put pork belly in his gang nor mai to enhance the flavor and texture of broth. But thats just his preference plus he made that soup once for my vegetarian friend with no meat added whatsoever.
@@HouseofXTia of course!!! Did enjoy watching your recipes plus I laughed when you said its gonna smell really bad when you cook bamboo soup...... True. Too strong and smelly for westerners taste but I am westerner who developed a taste of Thai and Laotian foods from many of my thai lao friends who frquently throws a party for group of friends or so....
+Fernando Aponte asian store. they come in a can :). and no, they don't add any sort of taste to the dish. most people don't add this but i love eggs! hehe
Good God...this soup is the most time consuming Lao dish to produce in my opinion. I usually get a pre-made Kang Naw Mai in a glass jar at the Vietnamese store. It takes only 7 minutes to heat up and costs only $1.99.
I love that you used all fresh mushroom. My family mixes both fresh and canned and I always felt forced to eat the canned mushroom even though I didn’t enjoy it. But glad that you used all fresh! You put a modern little twist on a traditional recipe and I can’t wait to try it.
yay! please send me a pic if you make it. i've since upgraded to fresh quail eggs and yanang extract as well. you learn as you go and our palettes are always developing. hope you enjoy :)
you can make w/o but there's really not a substitution. it's one of those herbs that are so unique to this dish that upon smelling it, you automatically know what it's going to be used in
hello. sorry for the late response. the canned juice is yanang extract and the 'leaves' is rice paddy herb (pak ka yang). you can also use lao basil (pak e thu). i like to add both!
I’m just kidding. But I add it to all my Lao dishes. Just brings out the natural flavor that we’re so used to when growing up to our parents cooking. Love your channel and you definitely know how to throw down.
