Yanang (bamboo grass)

Tiliacora triandra

leaf

Leaves pounded in water: their green juice thickens and colors the bamboo shoot soup (kaeng no mai) of Isan and Laos.

Origin

Thailand and Laos

Season (United States)

all year round

Preparation

The leaves are crushed or pounded in water, strained, and only the green juice is kept; the leaves are thrown away.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Yanang juice also softens the bitterness of bamboo shoots.