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Gaeng Nor Mai Som | Soured Bamboo Stew

How to make soured bamboo stew with catfish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Lao, lao food, laotian
Keyword: gaeng nor mai som, lao, lao cuisine, soured bamboo stew



  • 2 tablespoons of cooking oil
  • 4 kaffir lime leaves
  • 2 stalks lemongrass ends chopped
  • 1 pound of catfish cut into nuggets
  • 8 cups water
  • ½ tablespoon of salt
  • 1 tsp of MSG
  • 32 ounces sour bamboo shoots drained and sliced
  • 3 tablespoon of fish sauce
  • 6 stalks green onions chopped roughly
  • 1-/1/2 cup cherry tomatoes
  • 10 lemon basil leaves

Curry Paste

  • 4 Thai birds eye chilis
  • 6 cloves of garlic
  • 1 large shallots
  • 1 stalk of lemongrass chopped


  • Use a mortar and pestle to pulverize the Thai chilis, garlic, shallots, and lemongrass into a paste.
  • Add some cooking oil into a pot and add in the paste. Stir it around until its aromatic.
  • Next, add in the lime leaves and 1 stalk of lemon grass.
  • Add in the catfish, and stir for a few minutes. Next, add boiling water into the pot to fill it. Bring it to a boil.
  • Next add MSG and salt.
  • Rinse the bamboo shoots in warm water to rinse. Add it into the pot. Stir it up.
  • Note: If you use fish, you don’t want to mix it too much.
  • Bring it down to medium low and allow it to simmer for 15 minutes.
  • Add in the tomatoes and green onions. Allow it to simmer for another 5 minutes.
  • Add fish sauce
  • Add the lemon basil and serve