{"id":17730,"date":"2026-08-07T15:55:29","date_gmt":"2026-08-07T08:55:29","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17730"},"modified":"2026-10-23T16:10:19","modified_gmt":"2026-10-23T09:10:19","slug":"how-to-make-climbing-wattle-salad-with-young-galangal-shoots","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/how-to-make-climbing-wattle-salad-with-young-galangal-shoots\/","title":{"rendered":"How to Make Climbing wattle salad with Young Galangal Shoots"},"content":{"rendered":"<p>Climbing wattle is a traditional wild vegetable commonly eaten in Laos and other Southeast Asian countries. It is valued for its nutritional content and unique flavor. Although its young leaves have a strong smell, many people enjoy using them in traditional dishes.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>300 g young Climbing wattle leaves and shoots<\/li>\n<li>6-7 young galangal shoots<\/li>\n<li>3-5 fresh chilies<\/li>\n<li>3-5 cloves garlic<\/li>\n<li>2 tablespoons boiled padaek (fermented fish sauce)<\/li>\n<li>\u00bc teaspoon salt<\/li>\n<li>1-2 teaspoons seasoning powder<\/li>\n<li>4-5 kaffir lime leaves<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Peel the young galangal shoots and boil them in water for about 5-10 minutes.<\/li>\n<li>Pick the tender leaves and shoots of Climbing wattle. Wash them thoroughly, then boil or blanch them in boiling water for 2-3 minutes.<\/li>\n<li>Remove the vegetables from the water and let them cool slightly.<\/li>\n<li>Grill the chilies until cooked.<\/li>\n<li>Pound the grilled chilies and garlic together until finely crushed.<\/li>\n<li>Add the Climbing wattle, crushed chilies, and garlic to a bowl. Mix well.<\/li>\n<li>Season with boiled padaek, salt, and seasoning powder. Mix thoroughly.<\/li>\n<li>Wash the kaffir lime leaves, slice them into thin pieces, and add them to the mixture. Stir well.<\/li>\n<li>Taste and adjust the seasoning as needed. Serve and enjoy.<\/li>\n<\/ol>\n","protected":false},"template":"","format":"standard","story-type":[261,247],"type-of-story":[269],"class_list":["post-17730","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":"A Nutritious Wild Vegetable with a Unique Flavor","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17336,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,247]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17730","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\/247"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"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=17730"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17730"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}