作法
- 厚底鍋將水、香茅、南薑、sakhan 藤、紅蔥頭與蒜煮滾。
- 下雞肉或豬肉燉 25 分鐘至軟。
- 加入竹筍與黑木耳燉 8 分鐘。
- 下烘香米粉、魚露與 padaek。米粉會略稠化湯汁。再煮 4 分鐘。
- 離火後拌入蒔蘿與九層塔。撈掉香茅與南薑（不入口）。
- 盛入深碗，配糯米飯享用。Kaeng naw mai 既是湯又是主食，一手抓糯米飯、一手喝湯。
Common questions
Can 寮國竹筍湯 be made ahead?
寮國竹筍湯 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 寮國竹筍湯 spicy?
寮國竹筍湯 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 寮國竹筍湯 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 寮國竹筍湯 to make at home?
寮國竹筍湯 is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can 寮國竹筍湯 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
Kaeng naw mai（「竹筍湯」）是最具鄉村感的寮國料理之一，竹筍當季（晚春到初夏）才做。新鮮竹筍的微苦與帶辣的 sakhan 藤交織，寮國當地人形容為「森林味」。多見於寮國村落與鄉間餐館。永珍的現代廚師重新發掘 kaeng naw mai 並把它放上高級菜單作為「鄉土料理」。蒔蘿與九層塔是區隔寮國湯品與鄰國料理的香草標記。
