1 bowl · Easy · 40 min · ₭ Cheap

It's a soup with three kinds of mushrooms in one pot, with a bit of pork and lemon basil leaves. The seasoning with the fermented fish sauce makes this soup so tasty. Let's do it.

Note: Actually, you can add more mushrooms or replace them with any kind of mushroom as you prefer.

Video

Ingredients

• 1 small bowl of straw mushroom, cut in half
• 1 small bowl of wood ear mushroom, if you use dried ones, soak in the water 1 hour before cooking
• 1 small bowl of fresh oyster mushroom, or any kind to replaced
• lemon basil leave
• 100 g of pork, cut into bite-size-pieces
• 1 small bowl of yanang leaves extract
• 3 fresh chili, more or less
• 3 stalks of lemongrass, roughly smashed
• 1 small bowl of khao beua (soaked sticky rice pounded), mix with water
• ½ small bowl of Lao fermented fish sauce (padek), taste and adjust before adding more
• 1 teaspoon of salt
• 1 teaspoon of fish sauce
• 1 L of water

Preparation

1. Add water to the pot, add lemongrass and chili. Bring to Boil.

2. Add the pork and boil until the pork is cooked, about 15 minutes. Then add all mushrooms.

3. Add the Yanang leaves extract, fermented fish sauce, and fish sauce. Bring to boil.

4. Add the Khao beua, cook about 10 minutes.

5. Adjust the taste and add lemon basil leaves, mix and transfer to a bowl to serve :)