Keng No Mai Sai Yanang (Bamboo soup and
yanang leaf extract) (
Lao: ແກງຫນໍ່ໄມ້ໃສ່ຢານາງ)) also known as Gaeng Nor Mai, Gaeng Naw Mai, Gaeng Nomai, Kaeng No Mai, Kaeng Nomai, Kaeng Lao or Lao bamboo soup is a popular and traditional soup from
Laos
Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist ...
. The traditional recipe for ''keng no mai'' served to Laotian royalties can be found in a collection of hand written recipes from
Phia Sing(1898-1967), the king's personal chef and master of ceremonies. Phia Sing's hand written recipes were complied and published for the first time in 1981. The dish can also be found among the Lao ethnic region of Northeastern Thailand (
Isan).
''Keng no mai'' is made by cooking
bamboo shoot,
mushrooms (oysters, straw, and wood ears), okra, angled gourd, pumpkin, juices (or extract) obtained from the
yanang leaves, and
padaek
Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) ( th, ปลาแดก), similar to pla ra in Thailand ( th, ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cure ...
in pork, chicken or beef broth. The soup is thicken with crushed up
sticky rice flour. According to personal tastes, quail eggs, eggplant,
climbing wattle, and
kajeng (or rice paddy herb) are also added to the soup.
References
Laotian soups
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