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| Alternative names | Lao bamboo soup |
|---|---|
| Type | Soup, Stew |
| Place of origin | Laos |
| Main ingredients | Bamboo, yanang, pork,mushrooms, pumpkin |
Keng No Mai Sai Yanang (Bamboo soup and yanang leaf extract) (Lao: ແກງຫນໍ່ໄມ້ໃສ່ຢານາງ)) also known as Gaeng Nor Mai, Gaeng Naw Mai, Gaeng Nomai, Kaeng No Mai, Kaeng Nomai, Kaeng Lao or Lao bamboo soup is a very popular and traditional soup from Laos. The traditional recipe for keng no mai served to Laotian royalties can be found in a collection of hand written recipes from Phia Sing(1898-1967), the king's personal chef and master of ceremonies. Phia Sing's hand written recipes were complied and published for the first time in 1981.[1][2] The dish can also be found among the Lao ethnic region of Northeastern Thailand (Isan).[3]
Keng no mai is made by combining bamboo shoot, mushrooms (oysters, straw, and wood ears), okra, angled gourd, pumpkin, juices (or extract) obtained from the yanang leaves, and padaek in pork, chicken or beef broth with crushed up sticky rice flour as a thickening agent. According to personal tastes, quail eggs, eggplant, climbing wattle, and kajeng (or rice paddy herb) are also added to the soup.
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As a noted cultural anthropologist, Penny Van Esterik, observed about Lao food:
In the 1950s and 1960s glutinous rice, roast chicken, laab, somtam (papaya salad), and other Lao favorites were available in Bangkok only around the boxing stadium where northeastern boxers and fans gathered to eat and drink before and after boxing matches...Lao food could also be found outside construction sites in mobile food carts providing construction workers from the northeast with their regional foods and beside gas stations serving long-distance
bus drivers.[1]
In fact, the opening of roads and railway connecting central Thailand to her northern provinces with the hope of bringing jobs and development to the region has also created a gateway for one of Thailand's biggest inter-regional migration during the economic boom of the 1980s and the demand for labour. It was estimated that between between 1980-1990 approximately 1.1 million northeasterners had moved from the Northeast to central Thailand and Bangkok[2] which in turn help popularized and create an unprecedented demand for Lao food outside of Laos and the Northeast.[3]
Van Esterik, also noted that, "In attempting to include northeastern food in a standardized national cuisine, middle-class Bangkok selected and modified the taste of a few dishes—grilled chicken, somtam, laab—by reducing the chili peppers and increasing the sugar, and ignored other dishes such as fermented fish and insects."[4]. According professor Sirijit Sunanta[5] these dishes are then represented as “Thai food” when presented to the world.[6]
- ^ Penny Van Esterik (1992): From Marco Polo to McDonald's: Thai cuisine in transition, Food and Foodways: Explorations in the History and Culture of Human Nourishment, 5:2, 177-193
- ^ Phongpaichit, Pasuk and Chris Baker. Thailand's boom. St Leonards: AlIen & Unwin; 1 996.
- ^ Kislenko, Arne. Culture and Customs of Laos. Westport, Conn.: Greenwood Press, 2009. 117. Print.
- ^ Van Esterik, Penny (1992): From Marco Polo to McDonald's: Thai cuisine in transition, Food and Foodways: Explorations in the History and Culture of Human Nourishment, 5:2, 177-193
- ^ http://www.lc.mahidol.ac.th/en/People/Details.php?PERSONNELID=2551009
- ^ Sunanta, Sirijit. 2005. The globalization of Thai cuisine. Paper presented at the Canadian Council for Southeast Asian Studies Conference, York University, October 14-16, in Toronto, Canada