{"id":6127,"date":"2019-06-24T00:00:00","date_gmt":"2019-06-24T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/lao-vegetable-soop-soop-pak\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"lao-vegetable-soop-soop-pak","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/lao-vegetable-soop-soop-pak\/","title":{"rendered":"Lao vegetable soup (soop pak)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u00a0 \u2022\u00a0\u00a01 C Chinese cabbage, cut in small, loose leaf pieces 7 cm (2\u20133 in)\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a01 C cauliflower flowerets (or other white vegetable)\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a03 fingers bamboo shoots, pre-cooked, finely sliced (optional)\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a03 long beans, cut into 4 cm (1\u00bd in) pieces\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a01 bunch saw tooth herb, three fingers-width, tailed and cut in half<br \/>\n\u00a0 \u2022\u00a0\u00a0\u00bd\u20131 C collard greens (or bok choi), cut in 4 cm (1\u00bd in) pieces<br \/>\n\u00a0 \u2022\u00a0\u00a0 2\u20133 stems dill, cut into 4 cm (1\u00bd in) lengths\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a02 very large or\u00a0<br \/>\n\u00a0 \u2022\u00a0 4 medium oyster mushrooms, torn in 1\u20132 cm \u00a0(\u00bd in) wide shreds<br \/>\n\u00a0 \u2022\u00a0\u00a01 large bowlful water with 1 teaspoon of salt for refreshing vegetables<br \/>\n\u00a0 \u2022\u00a0\u00a0\u00bd large head garlic, strung on toothpicks or satay sticks for grilling<br \/>\n\u00a0 \u2022\u00a0\u00a03 or more red chillies (amount to taste or omit), strung on toothpicks for grilling\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a02 thin slices galangal or ginger\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a02 T to \u2153 C sesame seeds, dry roasted. A mixture of white and black seeds is desirable, although white alone is fine.<br \/>\n\u00a0 \u2022\u00a0\u00a02 T soy sauce, padek or fish sauce (or to taste)\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a08 C water\u00a0<br \/><em>Serves four to six as part of a Lao meal<\/em><\/p>\n<p><strong>Method\u00a0<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"https:\/\/foodfromnorthernlaos.com\/2010\/08\/04\/lao-vegetable-soop\/\" data-entity-type=\"file\" data-entity-uuid=\"18c87329-0d5e-4b2e-8af0-33b0414011ff\" src=\"\/sites\/default\/files\/public\/inline-images\/%E0%BB%9C%E0%BA%B6%E0%BB%89%E0%BA%87%E0%BA%9C%E0%BA%B1%E0%BA%81%204.jpg\" width=\"556\" height=\"370\" loading=\"lazy\" \/>kees Sprengers (Food from Northern Laos)<\/p>\n<p>\u00a0 1.\u00a0\u00a0Prepare the vegetables as described, placing the readied ones in a large bowl. Add water and 1 teaspoon of salt. Rinse vegetables in the brine, picking off any wilting pieces. Let soak briefly.<br \/>\n\u00a0 2.\u00a0\u00a0Put fresh water into the bottom of a steamer or a sticky rice pot and bring to the boil.\u00a0<br \/>\n\u00a0 3.\u00a0\u00a0Toast the sesame seeds. Place in a mortar. Pound until most of the seeds are broken. Remove and set aside.\u00a0<br \/>\n\u00a0 4.\u00a0\u00a0When the water comes to the boil, tip the vegetables into the steamer, allow them to drain and then place the steamer over the boiling water. Steam for 10 \u2013 15 minutes depending on preferred crispness.\u00a0<br \/>\n\u00a0 5.\u00a0\u00a0Roast the garlic and chillies. Cool. Remove their charred skins. Add the peeled garlic, chillies and galangal\/ ginger to the mortar. Pound until a paste form. Adding a dash of salt helps the blending.<br \/>\n\u00a0 6.\u00a0\u00a0When the vegetables are ready, toss them briefly in the steamer to expel the steam. Invert the steamer over a low-sided, wide bowl. Let the vegetables cool. Sprinkle them with the pounded sesame seeds and the pounded galangal or ginger and garlic paste. Add 2 tablespoons of soy sauce. Gently use your hands to mix the ingredients together well. Taste and adjust with sauce if needed.<br \/>\n\u00a0 7.\u00a0\u00a0Turn into a serving bowl, garnish with coriander and serve as part of a Lao meal. This dish goes well with sticky rice or can be used as a picnic dish.<br \/>\nInformation by <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<br \/>\n\u00a0Video by\u00a0<a href=\"Home Made By Kaysone\">Home Made By Kaysone<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6127","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"Soop Pak can be cooked with varied version, depend on area and seasonal vegetable. Most of all version add sesame seed and ginger or galangal.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6144,"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\/6127","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=6127"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}