Dried, fermented bamboo shoot soup (gaeng naw heo)

Ingredients 
  •  ½ – 1 C dried, fermented bamboo shoot slivers, soaked in water for 15 minutes
  •  2 C water 
    1 chilli, sliced lengthwise 
  •  1 stalk lemongrass, white part only, bruised and cut lengthwise
  •  ½ C duck pieces with bone, soup-size 
  •  3 small spring onions, finger-width bunch, greens only
  •  ½ C leaves (when combined with spring onions) basil (pak i tou Lao); pinch the leaves from stem just before using 
  •  2 T thin soy sauce (or to taste)
Serves two to four as part of a Lao meal. 

Method 
  1.  Bring the water to boil in a small pot. For a more liquid gaeng, use more water. 
  2.  Squeeze the bamboo slivers dry.
  3.  Add the chilli, lemongrass and duck to the boiling water. Simmer for 15 minutes. Add the bamboo slivers, and then simmer for a further 15 minutes.
  4.  Prepare the herbs by cutting the spring onion greens into 2 cm (1 in) lengths and plucking the leaves off the basil.
  5.  At the end of the cooking period, add 2 tablespoons of soy sauce and the mixed herbs. Stir. Remove the pot from the heat. Taste. Adjust the seasoning, and then spoon into a serving bowl. 
Variations 
  •  Use chicken or turkey instead of duck.

Information by Food from Northern Lao (The Boat Landing Cookbook)