How to make GANG NOR MAI | Bamboo Soup | House of X Tia |
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- เผยแพร่เมื่อ 4 ธ.ค. 2013
- Below is the recipe for GANG NOR MAI | Bamboo Soup. Hope you enjoy :). Please be sure to Like & Subscribe!
C O N N E C T W I T H M E
I N S T A G R A M | / houseofxtia
F A C E B O O K | / houseofxtia
E M A I L | houseofxtia@gmail.com
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INGREDIENTS
3-4 cups bamboo shoots, sliced
2 packages kayeng (rice paddy herb)
3-4 packages mushrooms (i used beech mushrooms, enoki mushrooms and oyster mushrooms)
1/2 cup cup sticky rice (sweet rice), soaked
8 thai chilies (4 - paste, 4 - soup)
2 cans yanang extract
4 cups water
1 & 1/2 teaspoon salt
2 tablespoons chicken seasoning (forgot to add that in video)
1 tablespoon sugar
4 tablespoons padaek
1/2 cup squash/pumpkin (optional)
2 cans quail eggs (optional)
DIRECTIONS
Soak 4 tablespoons sticky rice, set aside.
Bring large pot of water to a boil, add bamboo shoots and boil for 15 minutes. In the meanwhile, strain sticky rice, using a mortar and pestle, crush rice and chilies together to form a paste.
Strain bamboo and add back to the pot on medium heat. Add yanang, water, mushrooms, stir to combine.
Season with salt, sugar, chicken seasoning and padaek, stir to combine. Taste and adjust as needed.
Let the soup come to a boil.
Add sticky rice & chili mixture. Stir to combine. Let simmer for 5-10 minutes.
Turn off heat, fold in kayeng and remaining chilies.
Serve with rice.
NOTES/TIPS
Can freeze for up to 3 months.
If using pork or riblets, pre-cook these ingredients in a separate pot until desired tenderness then add to the bamboo soup.
MSG optional
If a thicker soup is desired, soak 1 cup of sticky rice and add it to the soup 2 tablespoons at a time until you reach desired consistency. - แนวปฏิบัติและการใช้ชีวิต
*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.
agreed 100%. thank you for the comment. have a great week!
Thank you!! I love this soup and so glad you made this video.
You’re welcome. Enjoy!
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!
love your recipes Thnx for sharing. keep it coming.
your welcome :)
Hey Tia! Your recipe is literally the only recipe I follow behind in making this soup. It’s so earthy and so good! Thank you!
love that! glad you're enjoying!!
Thank you for this video. I subscribed. Please keep doing your videos.
Thanks for the sub! What other dishes should I teach?
I made this today. It tastes incredible. So refreshing. Thanks
your welcome :)
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.
So good with sticky rice! I haven't made this in so long, may venture to the asian market for ingredients soon!
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 :)
House of X Tia yes! I wi make it very soon. I follow you on ig also so I’ll tag u when u make it!
yay!!!
I love that elephant flower pot! Going to try this next time!
thank you! i purvhased it from target a long time ago :)
Yummy. I love this with brisket. I can smell the aroma of paak kayang (rice paddy herb).
+Sam Sen Lau never had it with brisket. must try!!
Nice job. Taste so yummy.
thank you!
I like mine with chicken feet!
and I also use lemon grass with the sticky rice mix
delish!
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 :)
Try adding some dried mushrooms too. Dried mushrooms are more intense in flavor. And they part some umami flavor.
+B. Bulauitan will do!
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!
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
your welcome :). glad you enjoyed!
handed down skills and ones own knowledge added together to in the end have a Beauty creating such
+rizole31 such a sweet comment. thank you for visiting my channel!
Nice video!
+Lao Connection thank you!
Using the yanang leaves is way better than the can. But works in a pinch. Great video!
agreed. my cooking style has changed so much. I def try to use fresh everything now esp since I live in a place where it's almost always accessible!
¿Does the ya yang makes the dish more distinct from other countries?
+Fernando Aponte yes, you can google it for more info but it certainly gives this dish it's unique taste and flavor :)
can we sub the sticky rice for corn startch or the glutinous rice flour?
yes you can for corn starch :)
I wish I could see the padaek label up close and also the yanang leaves! 😘😘
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!
Looks just like my moms, minus the squash. Thanks for the recipe!
your welcome. squash optional!
Yummy 😋
thank 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.
your welcome! thank you for the comment. yes, it's metal. i picked it up from my local asian market :)
Is the rice herb mandatory? I dont know if the asian stores here in cali will have them.
you can make it without but that herb does give the dish that distinct bamboo stew flavor and scent.
I finally tried quail eggs. tastes delicious. Quail meat I once tried before.
both are great! thanks for sharing :)
Anytime
One day I will try it grilled with couscous or steamed rice with a nice feta cheese & kale salad
Thanks
your welcome
we also eat it in Thailand!
+juthamas soontorn yes! very popular southeast asian dish!
I eat this its my favorite and I'm Asian it's so good
so good esp with fresh ingredients!
i like bamboo soup too...
+ceefly00 panda food! so yummy! hehe
¿Where do you buy Quail eggs?
¿Does the eggs give it a distinct taste in this dish?
+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
I use blended kale leaves , instead of yanang . Believe me it taste so good
ooooh, gonna have to try!
Kale leaves is the freshest tasting
Awesome vdo
Thank you 🤍
You rock keep it coming
can u sho us how to make some laotian desseet
+Sandra Vongsaphay next time for sure!!!! thank you
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.
it*
i make it with whatever i have on hand. sometimes with short ribs, pork shoulder, shrimp or crab!
Quail eggs with gang nor mai are so good. T.T
My mom always uses quail eggs O: It's delicious!
I prefer a thicker gang knaw mai soup and all the mushrooms really make me crave gang het
that can def be achieved with more rice! and now i'm craving it, too!!
Looks so good!!! i am waiting for invite to eat your food.
Lol that might be a very long wait!
It's best to extract your own yanang leaves when cooking this dish for delicious taste and aromas.
+Pica Peachy fresh is always best!
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 👍🏽🙏😁
Where did you get the metal kok?
lao store years ago in minnesota
What is the can of juice called? And the leaves?
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!
Is the padaek home made or store bought? if store bought, what brand?
+Mali Tanovanh store bought. pantai :)
Thanks!
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...
No I don't have a tutorial for padaek, sorry! Why would it not be ok to add shrimp?
@@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.
just curious, did you watch the video?
@@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....
Do you know what brand your knife is?
it's a wolf gang puck knife!
What brand of padek do you use?
pantai :)
where did you get your mortar from ?
+sanryry local asian store. try googling metal mortar :)
If I can’t find rice paddy herb, can I replace it with something else?
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
I substituted it with dills
How would I make this soup just for two?
cut the recipe in half. this can easily be stored in the freezer too!
Does this go well with khao poon noodle?
mixed together? ...no
mK thanks.
Are you from the east coast? You have this little accent just like me lol
minnesota =p
I believe they called " Ya nang" I don't know how to say it in English sorry Nong sao.
I love bam boo soup . Do you like that too.
+Tom Chant yes yanang is the green plant extract used in this stew!
Hi what is the kaneah (green leaves)called in English?
Rice paddy herb
+Chanda Boupha rice paddy herb
+Sadie Ros thank you!
Thanks a bunch
How long does this last in the fridge?
a week but if longer, I recommend portioning it out and freezing it, super easy to reheat when you're craving later!
I'm learning to cook Lao food. I really love it
yay! so good :)
huh?
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.
+Jack Laoman whatever cures the craving :)
I was being sarcastic on that $1.99 soup because it tastes like shit because it is the only avenue I can get.
oh lolol
Haha...I haven't had Lao dish for 15 years now since I left town. Desperate time calls for desperate measures I guess.
moving cutting boards stress me out! great video though lol
hahaha fast forward!
“Be careful when you’re pounding this down bc you don’t want the liquid splashing into your eyes” 😉
haha yes be careful!
ສິ່ງທີ່ຂ້ອຍພິມເຈົ້າອ່ານໄດ້ບໍ
translate please!
@@HouseofXTia What can I type, can you read?
Hello Christina
Hello Lae!
my wife wont let me cook stuff like this in the house :( apparently it stinks but i dont smell anything LOL
haha if i had a choice i wouldn't cook it in the house. stewing padaek and fish sauce is never a super good smell. lol
Tia you know you add pang nua lol
ha. which part of the video?
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.
You say Padaek weird...... Unless I'm saying it weird lol
+Kaitlynisvip hahah who knows!
What..?? No meat..?? Sugar..??
Make it to taste!
Ok miss lao lady,y don't just move everything outside so it stink up the house.5555
+sam baolao LOL gotta share the stink with neightbors ;)
U make the bamboo to thin
feel free to make it to your desired size :)
House of X Tia well I guess? But gang nor Mai is very delicious
House of X Tia wait can u pls post more☺️ that will be great
are you adam's sister?
+tkeosaksith nope, don't know a laotian adam.
This does not look like any thai dish I had when I grew up there. Seems a Thai Style soup
it's a lao dish :)
I don't like how she talk too much
Good thing there’s mute! 😘