Introduction to Gang Nor Mai

Whenever a Lao household or restaurant serves gaeng nor mai, I know it’s going to be traditional and probably delicious. This Lao bamboo shoot soup is a cornerstone of Lao cuisine, enjoyed throughout Laos. It's a beloved dish that brings comfort to all Lao people, filled with favorite ingredients like bamboo shoots, yanang leaf extract, kabocha squash, and a variety of herbs foraged from the jungles of Laos.

Health Benefits from the Lao Bamboo Soup

Many Lao dishes serve multiple purposes, and this soup is no exception, being both delicious and medicinal. The primary health benefits come from yanang leaves, which are too fibrous to chew and must be rubbed or blended with water to extract their dark green juices. Yanang leaves can reduce fever, lower blood pressure, decrease sugar levels in diabetics, and have anti-bacterial properties. This dish also includes fresh vegetables like bamboo shoots and kabocha squash, along with various herbs, making it rich in natural vitamins.

Regional Differences from the North and South of Laos

My family is from Southern Laos, where gaeng nor mai is known for being thicker due to the addition of sticky rice paste. In Northern Laos, this soup is typically lighter, using less sticky rice paste. Another variation is the vegetarian style, which excludes pork. I love the different styles of gaeng nor mai, as each one is unique and delicious in its own way.

Ingredients Needed

• sticky rice: not only do you enjoy this soup with warm sticky rice, but you also need the rice and turn it into a paste to thicken the soup.

• Lemongrass: the soft part is used to make a light curry paste and the outside hard exterior can be used to steep in the broth.

• fresh bird eye chili peppers: add as much peppers as you want for your desired spice level.

• Shallot: this is part of the fresh curry paste.

• pork belly and pork spareribs: It adds a nice pork broth flavor to the soup.  Let the pork boil in the water for a few minutes and then dump it out and add new water.

• yanang extract: it is possible to get yanang extract canned but I prefer extracting your own juice if you can access the leaves. 

• Kosher salt: adds flavor.

• wood ear mushroom: adds a great texture to the soup and you can add other favorite mushrooms to it.

• Bamboo: this ingredient is the name of the dish so its important to find quality bamboo.

• kabocha squash: make sure to not overcook it as it will get mushy and melt in the soup. 

• Okra: a crunchy vegetable that also adds to the thickness of the soup.

• fish sauce and padaek: adds the flavor and funk to the soup.

• climbing wattle leaves: this herb can smell funky but it gives the soup a nice herbal flavor. 

• Rice patty herb or sweet basil: use the rice patty herb if you can find it.  Its a great herb that is unique to this dish.  

• green onions: adds flavor. 

Preparing The Bamboo Shoots

This is a crucial step, as bamboo can be poisonous if not prepared properly. Whether you buy canned bamboo or use fresh bamboo, you need to cut it into thin pieces and boil it for 10 minutes to remove impurities. If you use canned bamboo, you’ll notice an orange tint in the water. Make sure to dump out this water and rinse the bamboo thoroughly to ensure it's safe to eat.

Extracting the Yanang Juice

If you can find yanang leaves, they will significantly enhance the flavor of the dish. You can usually find them in the freezer section of Southeast Asian markets. Rinse the leaves several times, then place them in a food processor with some water and blend. Since the leaves are fibrous, you may need to stop blending a few times to push them down. Ensure all the leaves are thoroughly blended, then strain the mixture and squeeze the leaves through a sieve to extract all the juices.

Cooking the Pork

When making broths and soups with pork bones, I prefer boiling the bones twice. For the first boil, cook the bones on high heat for five minutes to remove impurities. Then, discard the water, clean the bones, and rinse the pot. Finally, return the pork bones to the pot with fresh water for the second boil.

Adding In the Herbs

Since the herbs are very delicate, I prefer adding them at the end to prevent overcooking. Allow the herbs to cook for just a few minutes, then remove the soup from the heat—you'll notice how much flavor they add. This approach also applies to okra, kabocha squash, and green onions.

Adding Extra Special Ingredients 

This soup allows you to incorporate a variety of vegetables as long as they complement the main flavors. In my version, I include different types of squash, shiitake mushrooms, and straw mushrooms. Two of the ingredients shown above—Lao basil (lemon basil) and smooth luffa gourd—are more difficult to find. Lao basil is named for its common use in various dishes but can be elusive; I found mine at a local farmers market in Alhambra, CA. The smooth luffa gourd was sourced from a nearby Asian grocery store. Some people also enjoy adding hard-boiled quail eggs. What other ingredients have you considered incorporating into your version of this soup?

Serving Suggestions

This soup is usually served as an entire meal with warm sticky rice.  I like grabbing a ball of sticky rice and then putting it on an Asian spoon and letting it sit in the soup for a few minutes to soak in the juices and enjoy with some bamboo and pork.  It can also be served with your favorite fresh vegetables.  

Is it gaeng nor mai or keng no mai? 

This is another Lao to English translation that can be confusing just like the laab or larb situation.  The Lao bamboo shoot soup can be called gaeng nor mai, keng no mai, and even gang nor mai.