Om Nor-Mai Bai Yanang (Bamboo Shoots with and Yanang Curry)

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Bamboo shoots and bai yanang (Tiliacora Triandra) can be easily found in the northeast and are common ingredients in food from this region.


Bamboo shoots are high in dietary fiber and are good for urinary system and the menstruation system. Yanang detoxifies and is high in calcium, chlorophyll, vitamin A, B1, B2, B3, calcium, phosphorus, Iron, and beta carotene.


500 grams sliced bamboo shoot
1 cup straw mushroom or Phoenix Oyster Mushroom
¼ cup pla-ra (pickled fish, use only its liquid)
1 tbsp shrimp paste
3 cups yanang juice (Tiliacora Triandra)
4 – 5 branches cha-om (a tropical member of the acacia family)
4 – 5 springs hairy basil leaves
1 ½ cups water

Ingredients for curry paste
5 each bird eye chilies
1 stalk sliced lemongrass, tender lower portions
3 each ginger roots, cut into 2-inch pieces
4 each red shallots
3 each garlic cloves


1. Add the water and pla-ra in a pot over high heat. Let it boil for 20 minutes and strain, using only a cup of thick liquid.
2. Add yanang juice and the bamboo shoots to a pot over high heat. Let them come to a boil. Turn down the heat and and simmer for 10 minutes. Gradually add water when liquid begins dry out.
3. Turn up the heat, until it becomes a boil. Add the mushroom and chilies.
4. Gradually season with pla-ra to taste. Keep simmering until the soup becomes thick. Add cha-om and hairy basil, let them cook. Remove from the heat.