Bamboo shoot soup, or gaeng no mai(ແກງໜໍ່ໄມ້ໃສ່ຊີ້ນໝູ) is a classic Lao soup. This edition uses pumpkin to add a faint sweetness and mushrooms for savory, making a perfect combination with bamboo shoots, yanang leaf juice, and rice paddy herb.
Yanang(ຊີ້ນໝູ) juice is a simple yet exotic ingredient made from yanang leaves scrubbed in water until the water absorbs the leaf essence, making a sort of green juice. Bamboo shoots are prepared by being sliced thin or smashed, then boiled and drained to remove any toxins.
Boil yanang juice and bamboo shoots with mushroom and shallot for the soup stock. Add blended spices and pumpkin, then simmer until soft. Add rice paddy herb, cool, and serve.
2 clove garlic
2 bird eye chili
1 tbsp salt
1 stalk lemongrass, trimmed and chopped(optional)
¼ cup sticky rice, soaked 1 hour and ground(substitute mashed cooked rice)
2 cup yanang leaf water(scrub 40 yanang leaf in water, strain)
2 bamboo shoot, sliced thin or smashed then boiled and drained
4 shallot, finely sliced
1 cup oyster mushroom, beech mushroom, other mushroom, or combination
1 cup water
1/2 thai pumpkin or kabocha squash, cleaned and chopped
4 stalk rice paddy herb, chopped
• pound garlic, chili, salt, lemongrass, rice
• boil yanang leaf water, bamboo shoot, shallot, mushroom
• add spice mixture, pumpkin
simmer until pumpkin softens
• add rice paddy herb
• let cool