Lao Food: How I Make Bamboo Salad| Soup Nor Mai
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- เผยแพร่เมื่อ 13 ต.ค. 2018
- Seasonings:
2 tbsps chicken powder
2 tbsps fermented fish sauce
1 tbsps fish sauce
7 tbsp sticky rice paste
Toppings:
Sliced CULANTRO
Sliced Vietnamese Mint
Sliced green onions
Sliced cilantro
Music:
Sparks by Chaël / chael_music
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
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Music promoted by Audio Library • Sparks - Chaël (No Cop...
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chael.info.music@gmail.com
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Five years later and I am still watching this, for my own satisfaction! 💖💖💖 It's my favorite dish in the whole world! 😋😋😋
Good video and good food thank you for sharing..
Good video. Thank you for sharing. I found this video after searching for a recipe for jeow nor mai som. Now I have two dishes to try to cook!
Thank you. It’s one of my favorite Lao dish. Enjoy!
I will try to make it tomorrow;) thank you.. yummy
Wowwww! Great recipe of your kitchen ever! I want some sis!
Sawasdee ja Sis. I’d love to share with you 😁
Luk Lao USA Oh you’re so kind, Thanks sis! 😍😍
Everything looks yummy !
Looks very yummy 😋
Thank you friend 😁
👍👍👍🙏
Yummy. Kat, do you have recipe called Mok Nor Mai??? Steamed Bamboo in Banana Leaves. Is Mok Nor Mai filling basically same as Soup Nor Mai?
Chris B Hi there. Sorry for the late reply. I’ve checked and couldn’t find one (I thought I did guess not). But yes, the ingredient is basically the same as this dish. The difference would be I like to add sliced pork belly in steamed bamboo to give that extra juice. Hope that helps! 😁
@Kelly, No need to apologize for late response. Does that mean do you put yanang juice and padek for Mok Nor Mai too?? If no pork bellys in mok nor mai, would that be vegetarian friendly. Right? Anyways, Is Laotian Padek same as Northeastern Thai Isaan Pla Ra? If therere difference s between them. What are the differences between Padek and Plara?
Chris B Hello there. That’s correct, yanang juice and padak for mok nor mai. Pork belly is optical. Most padak that’s used in Lao cooking here in the US is bought at Asians market and most of the time the one made in Thailand. There are still some that makes their own padak. As far as the differences, I think the aroma. It’s much stronger. And far as taste they’re adjustable to individuals liking. The one I used regularly in my cooking is the popular Thai brand padak (since I don’t know how to make my own). Northern Thai or Issan eats like Lao people just a matter of how one prepares it. As far as ingredients used they’re pretty much the same which is characterized by the used of padak. Thai calls padak plara. Hope that make sense and I didn’t confuse you. Haha
🤗🤗🤗🤗🥰. Can we substitute the grounded sticky rice with cornstarch?
CM honestly, I have thought about that. But it doesn’t hurt to experiment, right? Haha
CM please let me know how it turns out if you happened to give It a try. 😁
any substitute for yanang leaves
Pipi 's Kitchen sorry I don’t have one in mind or one that I have used in replace of yanang leaves yet
thank you for replying though...i am not familiar with yanang leaves so
Pipi 's Kitchen yangang leave is used in Lao cooking mainly in making bamboo soup or stew/soup or steamed dishes. Besides the rich color, the leave juice have that sweetness taste (I haven’t tasted the juice either but noticed when I make bamboo soup that’s the first taste before adding any flavoring ingredients). You can find the leaves packed frozen at Asians market.
I have thought about suggesting using spinach leaves juice (have that rich color as yangang leaves) but not sure how that would come out. Lol 😁
Kelly Phrommala maybe i should try with the spinach leaves we get here in abundance...😀
Wow that seems so quick and easy!