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Kaeng No Mai

Name: Kaeng No Mai
Total time: 60 min
Yield: Serves 4
Cuisine: Laos
Ingredients: 300g (canned) Bamboo Shoot; 200g Pumpkin; 4 Shiitake mushrooms; 2 Lemongrass; 2 cloves Garlic; 1 Red Chili Pepper; 2 tbsp Glutinous rice; 2 tbsp Fish sauce; 1 bunch Basil; 1 bunch Leafy greens

Soup

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Bamboo shoots, herbs, and pumpkin simmered and thickened with sticky rice — a Lao soup of forest bounty.

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📖 The Story Behind This Dish

Kaeng no mai is a traditional soup made with bamboo shoots harvested in the Lao rainy season. Juice squeezed from green leaves, pumpkin, mushrooms, and herbs are added, and it's thickened with ground sticky rice. Rustic and nourishing in true Lao style, it's a dish that tastes of the forest's bounty.

🌆 Where it's eaten: In a village in the rainy season, the family peels bamboo shoots gathered from the forest while a big pot of soup simmers in the kitchen in the evening.

🥕 Ingredients (serves 4)

Bamboo Shoot 300g (canned)
Pumpkin 200g
Shiitake mushrooms 4
Lemongrass 2
Garlic 2 cloves
Red Chili Pepper 1
Glutinous rice 2 tbsp
Fish sauce 2 tbsp
Basil 1 bunch
Leafy greens 1 bunch

👩‍🍳 Instructions

Soak the sticky rice in water for 30 minutes, then crush.
Cut the bamboo shoots into strips, the pumpkin into bite-size pieces, and slice the shiitake.
Bring 1L water to a boil with the crushed lemongrass, garlic, and red chili.
Add the bamboo shoots and pumpkin and simmer 15 minutes.
Add the shiitake, chopped greens, and crushed sticky rice and simmer 10 minutes, stirring, until thickened.
Season with fish sauce and add the basil.

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