Gaeng nor mai is a traditional Lao stew known for its earthy green flavors. The taste comes from the fresh bamboo shoots, yanang extract, and lots of green herbs. When this comes hot off the stove, it pairs perfectly with warm sticky rice.
1. Peel layers off of fresh bamboo and cut into thin slices then simmer for 45 minutes.
2. Mash the chili and soaked sticky rice in the mortar and pestle. Add a splash of water to help it become a paste.
3. In a soup pot, add water, yanang extract, pork belly, spareribs, and crushed lemongrass. Bring to a boil and then let simmer for 20 mins.
4. Add the woodear mushrooms, cooked bamboo, cubed kabocha squash, okra and simmer for 10 minutes.
5. Add fish sauce, padaek, and the rice paste to the simmering soup for 10 mins.
6. At the end, add the climbing wattle leaves and rice patty herbs and cook for 5 mins and serve.