Method
- Combine water, lemongrass, galangal, sakhan vine, shallots and garlic in a heavy pot. Bring to a simmer.
- Add the chicken or pork; simmer 25 minutes until tender.
- Add bamboo shoots and wood ear mushroom. Simmer 8 minutes.
- Add toasted rice powder, fish sauce and padaek. The rice powder thickens the broth slightly. Cook 4 more minutes.
- Off the heat, fold in dill and Thai basil. Discard the lemongrass and galangal pieces (they're not meant to be eaten).
- Serve in deep bowls with sticky rice on the side. Kaeng naw mai is meal-and-soup; the broth is sipped with sticky rice eaten with the hands.
Common questions
Can Kaeng Naw Mai be made ahead?
Kaeng Naw Mai is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is Kaeng Naw Mai spicy?
Kaeng Naw Mai as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kaeng Naw Mai vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kaeng Naw Mai to make at home?
Kaeng Naw Mai is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can Kaeng Naw Mai be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kaeng naw mai — 'bamboo shoot soup' — is one of the most rural Lao dishes, made when bamboo shoots are in season (late spring through early summer). The bitterness of fresh bamboo and the peppery sakhan vine combine into a flavour that Lao locals describe as 'forest taste'. The dish is associated with Lao village cooking and rural restaurants. Modern Vientiane chefs have rediscovered kaeng naw mai and put it on upscale menus as a 'rustic' Lao dish. The dill and basil at the finish are the herbal markers that distinguish Lao soup from neighbouring cuisines.
