做法
- 在厚底锅中放水、香茅、高良姜、sakhan藤、红葱头和大蒜。煮至微沸。
- 加入鸡或猪肉,慢炖25分钟至软。
- 加竹笋和黑木耳。慢炖8分钟。
- 加焙米粉、鱼露和padaek。米粉略勾稠汤汁。再煮4分钟。
- 离火后撒入莳萝和泰国罗勒。把香茅段和高良姜片捞出(只起调味,不食用)。
- 盛入深碗,配糯米饭。竹笋汤兼具菜与汤;以汤就糯米团手抓食用。
Common questions
Can 竹笋汤 be made ahead?
竹笋汤 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 竹笋汤 spicy?
竹笋汤 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 竹笋汤 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 竹笋汤 to make at home?
竹笋汤 is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can 竹笋汤 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.
文化背景
竹笋汤是老挝最具乡村气息的菜之一——竹笋当令(暮春到初夏)时做。新鲜竹笋的微苦与sakhan藤的胡椒辛香交融,本地人形容为'森林味'。这道菜与老挝乡村烹饪和乡间饭店相关。现代万象厨师重新发掘竹笋汤,把它作为'乡土风'菜搬上高档菜单。最后撒入莳萝与罗勒是老挝汤区别于邻近地区的香草标志。
