{"id":6070,"date":"2019-07-03T00:00:00","date_gmt":"2019-07-03T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/dried-fermented-bamboo-shoot-soup-gaeng-naw-heo\/"},"modified":"2024-10-22T22:35:40","modified_gmt":"2024-10-22T22:35:40","slug":"dried-fermented-bamboo-shoot-soup-gaeng-naw-heo","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/dried-fermented-bamboo-shoot-soup-gaeng-naw-heo\/","title":{"rendered":"Dried, fermented bamboo shoot soup (gaeng naw heo)"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u00a0 \u2022\u00a0\u00a0\u00bd \u2013 1 C dried, fermented bamboo shoot slivers, soaked in water for 15 minutes<br \/>\n\u00a0 \u2022\u00a0\u00a02 C water\u00a0<br \/>\n\u00a0 \u00a0 1 chilli, sliced lengthwise\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a01 stalk lemongrass, white part only, bruised and cut lengthwise<br \/>\n\u00a0 \u2022\u00a0\u00a0\u00bd C duck pieces with bone, soup-size\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a03 small spring onions, finger-width bunch, greens only<br \/>\n\u00a0 \u2022\u00a0\u00a0\u00bd C leaves (when combined with spring onions) basil (pak i tou Lao); pinch the leaves from stem just before using\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a02 T thin soy sauce (or to taste)<br \/>\nServes two to four as part of a Lao meal.\u00a0<\/p>\n<p><strong>Method\u00a0<\/strong><br \/>\n\u00a0 1.\u00a0\u00a0Bring the water to boil in a small pot. For a more liquid gaeng, use more water.\u00a0<br \/>\n\u00a0 2.\u00a0\u00a0Squeeze the bamboo slivers dry.<br \/>\n\u00a0 3.\u00a0\u00a0Add 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.<br \/>\n\u00a0 4.\u00a0\u00a0Prepare the herbs by cutting the spring onion greens into 2 cm (1 in) lengths and plucking the leaves off the basil.<br \/>\n\u00a0 5.\u00a0\u00a0At 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.\u00a0<br \/><em><strong>Variations\u00a0<\/strong><br \/>\n\u00a0 \u2022\u00a0\u00a0Use chicken or turkey instead of duck.<\/em><\/p>\n<p><strong>Information by<\/strong> <a href=\"https:\/\/foodfromnorthernlaos.com\/\" target=\"_blank\" rel=\"noopener\">Food from Northern Lao<\/a> (The Boat Landing Cookbook)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[249],"class_list":["post-6070","story","type-story","status-publish","format-standard","hentry","story-type-bamboo-types"],"acf":{"pkl_story_headline":"Gaeng naw heo is a pure natural and organic forest product, homemade and non-adulterated.<br \/>","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6075,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (The Boat Landing Cookbook)","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6070","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"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6070"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}