Lao Sour Bamboo Stew - Gaeng No Mai
Delicious sour bamboo stew that is a Lao authentic stew dish with lots of versatile flavors.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons of cooking oil
- 32 ounces of sour bamboo shoots, sliced
- 3 stalks of lemon grass, ends chopped
- 1 pound of catfish, cut into nuggets
- 10 bai yanang leaves (also known as lemon basil)
- 5 roman tomatoes, quartered
- 6 kaffir lime leaves
- 3 tablespoon of fish sauce
- 1 tablespoon of salt
- 1/2 tablespoon of MSG (optional)
- 3 green onions, chopped roughly
- 3 Thai birds eye chilis
- 5 cloves of garlic
- 2 shallots
- 3 stalks of lemongrass, chopped
- sticky rice (traditional serving) or cup of jasmine rice (modern serving)
Instructions
- 1
Use a mortar and pestle to pulverize the Thai chilis, garlic, shallots, and lemon grass into a paste.
- 2
Add some cooking oil into a pot and add in the paste. Stir it around until its aromatic.
- 3
Next, add in the lemon leaves and 3 stalks of lemon grass.
- 4
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.
- 5
Next add in fish sauce, MSG, and salt.
- 6
Rinse the bamboo shoots in warm water to rinse. Add it into the pot. Stir it up.
- 7
Note: If you use fish, you don't want to mix it too much.
- 8
Bring it down to medium low and allow it to simmer for 15 minutes.
- 9
Add in the roman tomatoes. Allow it to simmer for another 5 minutes.