Thai Gaeng Nor Mai

In my current curiosity about new Asian ingredients, I recently picked up a can of Yanang leaf extract at the Asian market. When you search for recipes online, you quickly come across “Gaeng Nor Mai” ( แกงหน่อไม้ ). This is a Thai soup based on this Yanang extract, meat broth, and various other ingredients. The flavor of the finished soup is unique, slightly sour, and personally reminds me somewhat of green spelt soup. The origin of the soup lies in neighboring Laos, where it’s also known as “Kaeng Nor Mai” (ແກງຫນໍ່ໄມ້ໃສ່ຢານາງ).

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Preparation

First, soak the dried black fungus in plenty of lukewarm water for at least half an hour. We can use this time to prepare the remaining ingredients, making the actual cooking process more relaxed.

Next, slice the bamboo shoots and boil them for about ten minutes. Even though the pre-packed pieces we had were already boiled , we wanted to be on the safe side. Of course, fresh shoots would be best, but unfortunately we couldn’t find them. If you get fresh sprouts, please boil them in any case and pour away the water to eliminate the hydrocyanic acid they contain.

Meanwhile, cut the pork belly into bite-sized pieces, removing the fatty skin but don’t throw it away. Then peel the potatoes and cut them into bite-sized pieces. Also, peel the ridge gourd and cut it into pieces. Finally, cut the lemongrass into pieces about three to four centimeters long.

By now, the bamboo shoots should have boiled long enough, so drain them and set them aside. Next, fry the pork belly skin in a wok or large pot with some oil until crispy. Remove the skin and add the remaining pork belly to brown.

Once the pork belly has changed color and starts to brown, add the bamboo shoots and briefly fry them as well. Then deglaze with the yanang extract and reduce the heat slightly. Add the lemongrass, water, fish sauce, and Plaa Ra, then let it simmer.

Now add the potatoes and cook the soup covered for about fifteen minutes. In the meantime, clean the oyster mushrooms and cut them into pieces. Also, clean the buna shimeji mushrooms and separate them. Finally, slice the Thai chilies into rings and the crispy pork skin into strips. These last two will be toppings that everyone can add to their soup as they like.

Then add the buna shimeji mushrooms to the soup and let it simmer for another five minutes. Meanwhile, remove the black fungus from the water and cut it into bite-sized pieces. Add these to the soup as well.

Next, add the oyster mushrooms, gourd pieces, and bird’s eye chilies to the soup and cook for another five minutes. While the soup is cooking, mix the glutinous rice flour with an equal amount of water to make a paste and set it aside.

Finally, stir in the rice flour paste, season the soup with salt and brown sugar, and let it simmer a bit longer. Serve the finished soup piping hot in bowls with the toppings, Thai basil, and sticky rice on the side.