Kaeng Nor Mai (Bamboo Soup)

Kaeng Nor Mai, or bamboo shoot soup, is a traditional Lao dish known for its earthy, comforting flavor. It’s made with young bamboo shoots that are sliced thin and cooked with ingredients like lemongrass, mushrooms, yanang leaf extract, dill, and sticky rice powder.

Many versions also include pork or fermented fish sauce (padek) to add depth. The bamboo shoots give the soup a unique texture—soft but slightly crunchy—while the herbs make the broth fragrant and soothing. It’s a simple dish, but its flavors are rich and deeply connected to Lao countryside cooking.

In Laos, Kaeng Nor Mai is often enjoyed with sticky rice and eaten as part of everyday meals. It’s especially popular during bamboo shoot season, when fresh shoots are harvested from forests and gardens. Each family prepares the soup a little differently: some make it spicy, some add more dill, and some mix in banana flowers or pumpkin leaves. No matter the variation, Kaeng Nor Mai remains a beloved comfort food that feels warm and familiar. It reflects the Lao love for natural ingredients and home-style cooking, bringing together fresh produce and traditional flavors in every bowl.