March 22, 2024
Ingredients
• 2 C water
• 1 C loosely packed sour wind leaf vegetable (bai som lom) leaves torn from the vine (or substitute tamarind leaves or 4 tablespoons of tamarind juice or 4 kaffir lime leaves and 1 tablespoon of white vinegar)
• 1 stalk lemongrass, cut to 10 cm (4 in) length and bruised roughly to release flavour
• 1 t salt
• 1 chilli
• 1 C fish, chopped in 4 cm (1½ in) pieces; big river fish is best
• 1 small tomato (or half a large one), deseeded and cut into eighths
To finish
• 1 stem basil (pak i tou Lao)
• 1 spring onion, greens only
• 1 T fish sauce
Method
1. In a small pot, bring the water and vine leaves to the boil and simmer for 5 minutes. Add the salt, chilli and bruised lemongrass. Simmer.
2. Add the fish pieces and bring back to the boil. Lower the heat and simmer the fish for 10 minutes or until tender. Add the sliced tomato.
3. Slice the spring onion greens and basil leaves about 2 cm (¾ in) long.
4. Add the sliced spring onion and basil plus 1 tablespoon of fish sauce to the soup; stir and simmer for 1 more minute. Taste and adjust seasonings to your own preference.
5. Transfer the soup to a bowl and serve.
Information from Food from Northern Laos ( The boat Landing Cookbook )
Video by: Kimyee Ros Cooking
