{"id":6160,"date":"2019-06-19T00:00:00","date_gmt":"2019-06-19T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/gadawm-gourd-soup-gaeng-gadawm\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"gadawm-gourd-soup-gaeng-gadawm","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/gadawm-gourd-soup-gaeng-gadawm\/","title":{"rendered":"Gadawm gourd soup (gaeng gadawm)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a02 C gadawm gourds, small, peeled and soaked<br \/>\n\u2022\u00a0\u00a02 C boiling water<br \/>\n\u2022\u00a0\u00a0\u00bd t salt\u00a0<br \/>\n\u2022\u00a0\u00a01 stalk lemongrass, white part only, bruised with the flat of a knife and split in two<br \/>\n\u2022\u00a0\u00a02 chillies, split top to bottom\u00a0<br \/>\n\u2022\u00a0\u00a01 small handful pork, cut into 2 cm (1 in) cubes<br \/>\n\u2022\u00a0\u00a02\u20133 stems basil (pak i tou Lao), rinsed and chopped into 2 cm (1 in) lengths\u00a0<br \/>\n\u2022\u00a0\u00a01 bunch spring onion greens, pinkie fingerwidth, rinsed and chopped into 2 cm (1 in) lengths<br \/><em>Serves two to four depending on the number of \u00a0accompanying dishes.\u00a0<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"https:\/\/www.phakhaolao.la\/kb\/0000438\" data-entity-type=\"file\" data-entity-uuid=\"23b8c70d-59ed-4aed-8b43-ca32cd179221\" src=\"\/sites\/default\/files\/public\/inline-images\/%E0%BB%9D%E0%BA%B2%E0%BA%81%E0%BA%81%E0%BA%B0%E0%BA%94%E0%BA%AD%E0%BA%A1%204.jpg\" class=\"align-center\" width=\"533\" height=\"313\" loading=\"lazy\" \/><\/p>\n<p><strong>Method\u00a0<\/strong><br \/>\n1.\u00a0In a small pot, add 2 cups boiling water, salt, lemongrass and chillies. Cover and bring to the boil. Add the pork, and then simmer for 15 \u2013 20 minutes.\u00a0<br \/>\n2.\u00a0Add the drained gourd. Simmer for a further 5 minutes.\u00a0<br \/>\n3.\u00a0Add the basil and spring onion greens to the pot.\u00a0<br \/>\n4.\u00a0Take the soup off the heat. Taste and adjust for salt if needed.\u00a0<br \/>\n5.\u00a0Transfer to a bowl for serving.\u00a0<br \/><strong>Variation\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a0If using tofu, add it at the same time as the gadawm gourd.<\/p>\n<p>Information by <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (The Boat Landing Cookbook)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[249],"class_list":["post-6160","story","type-story","status-publish","format-standard","hentry","story-type-bamboo-types"],"acf":{"pkl_story_headline":"The gadawm gourd is grown in mountain fields along side upland rice. The soup also can be made with chicken, turkey or tofu. Young bitter gourd may replace the gadawm.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6165,"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\/6160","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=6160"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}