{"id":17714,"date":"2026-09-29T16:21:40","date_gmt":"2026-09-29T09:21:40","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17714"},"modified":"2026-10-22T16:26:38","modified_gmt":"2026-10-22T09:26:38","slug":"pounded-bamboo-shoot-salad-soup-nor-loy","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/pounded-bamboo-shoot-salad-soup-nor-loy\/","title":{"rendered":"Pounded bamboo shoot salad (Soup nor Loy)"},"content":{"rendered":"<p>Pounded bamboo shoot salad is a traditional Lao dish that is easy to make, delicious, and uses simple ingredients that are easy to find.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500 g young bamboo shoots (Nor Loy)<\/li>\n<li>3-5 chilies<\/li>\n<li>2-3 cloves of garlic<\/li>\n<li>Coriander, as desired<\/li>\n<li>Fish sauce or fermented fish sauce (padaek), as desired<\/li>\n<li>A little salt<\/li>\n<li>1-2 teaspoons of seasoning powder<\/li>\n<li>A small amount of white sesame seeds (optional, as a local variation)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Cook the bamboo shoots. Boil them until fully cooked, then drain the water. Alternatively, steam them for about 15\u201320 minutes.<\/li>\n<li>Shred the bamboo shoots. Once cooked, tear or press the bamboo shoots into thin strips so they can absorb the seasonings well.<\/li>\n<li>Roast the chilies and garlic. Roast them until fragrant, then pound them into a fine paste.<\/li>\n<li>Pound the white sesame seeds until finely crushed<\/li>\n<li>Put the cooked bamboo shoots into a bowl and add the pounded chili and garlic, sesame seeds mixture.<\/li>\n<li>Season with fermented fish sauce (padaek) or fish sauce, salt, and seasoning powder.<\/li>\n<li>Add the chopped coriander and mix everything well.<\/li>\n<li>Taste and adjust the seasonings to your preference.<\/li>\n<\/ol>\n<p><em><strong>Local Tip:<\/strong><\/em> In some areas, people use white sesame seeds instead of the Winged Prickly Ash to add a fragrant aroma and nutty flavor.<\/p>\n","protected":false},"template":"","format":"standard","story-type":[261,247],"type-of-story":[269],"class_list":["post-17714","story","type-story","status-publish","format-standard","hentry","story-type-lao-kitchen","story-type-vegetable-dishes","type-of-story-text-story-en"],"acf":{"pkl_story_headline":" An Easy and Delicious Traditional Lao Dish","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17579,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[247,261]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/247"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17714"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17714"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}