Sup Normai

1. 1

   Prepare the Bamboo Shoots

   If using fresh bamboo shoots, boil them in water with 1 tablespoon sugar for 45-60 minutes to remove bitterness and eliminate cyanide. For pre-boiled bamboo shoots, boil for just 2 minutes with sugar. Once cooked, drain, trim away any tough outer layers, and slice into thin strips or shred with a fork into long pieces.

   45m

   Tips:

   • • The sugar helps neutralize the bitterness
   • • Don't skip the boiling step for fresh bamboo - it's essential for safety
   • • Shredding with a fork creates a better texture than cutting
2. 2

   Make Toasted Rice Powder

   Heat a dry skillet over high heat without any oil. Add the sticky rice and toast for about 15 minutes, stirring frequently, until the rice turns golden brown and gives off a nutty aroma. Let it cool completely, then grind in a mortar and pestle or spice grinder into a coarse powder.

   15m

   Tips:

   • • Keep stirring to prevent burning
   • • The rice should be fragrant and golden, not dark brown
   • • Store extra rice powder in an airtight container for future use
3. 3

   Prepare the Broth (For Soup Version)

   If making the soup version, parboil the pork bones or spareribs for 5 minutes in boiling water, then discard the water. In a large pot, combine the parboiled pork, 4 cups of water, bruised lemongrass stalks, and yanang leaf extract. Bring to a boil, then reduce heat and simmer covered for 20 minutes until the pork is tender.

   25m

   Tips:

   • • Parboiling removes impurities and creates a clearer broth
   • • Bruise the lemongrass by hitting it with the back of a knife to release oils
   • • Yanang extract gives the soup its distinctive green color
4. 4

   Add Bamboo Shoots and Aromatics

   Add the prepared bamboo shoots and torn kaffir lime leaves to the broth. For the soup version, continue simmering for another 10 minutes. For the salad version, skip the broth-making and start combining ingredients in a mixing bowl.

   10m

   Tips:

   • • Tear kaffir lime leaves to release more flavor
   • • The bamboo should be tender but still have some texture
5. 5

   Prepare the Dressing

   In a small bowl, combine the lime juice, fish sauce, pla-ra, and coconut sugar. Stir until the sugar dissolves. Taste and adjust the balance of sour, salty, and sweet to your preference.

   2m

   Tips:

   • • Start with less pla-ra if you're not used to its strong flavor
   • • The dressing should be balanced between sour, salty, and slightly sweet
6. 6

   Combine and Season

   For the soup version, add the dressing mixture to the pot. For the salad version, place the bamboo shoots in a mixing bowl and add the dressing, sliced purple onions, green onions, and ground dried chilies. Add the toasted rice powder and toss everything together thoroughly.

   3m

   Tips:

   • • Mix well to ensure even coating of the dressing
   • • Add rice powder just before serving to maintain its crunch
7. 7

   Finish with Fresh Herbs

   Remove from heat and add the fresh mint leaves, cilantro, and remaining green onions. For the salad version, toss gently to combine. For the soup version, stir in and let sit for 2-3 minutes. Taste and adjust seasoning with more fish sauce, lime juice, or sugar as needed.

   3m

   Tips:

   • • Add herbs at the end to preserve their fresh flavor and color
   • • Herbs should be vibrant and aromatic, not wilted
8. 8

   Serve

   Transfer to a serving bowl. For the salad version, chill in the refrigerator for 15-30 minutes before serving for optimal taste. Serve alongside warm sticky rice, grilled chicken (kai yang), or other Isan dishes.

   0

   Tips:

   • • The salad version tastes better slightly chilled
   • • Traditionally eaten with sticky rice
   • • Best enjoyed fresh on the same day

• •Fresh bamboo shoots must be boiled sufficiently to remove toxins - don't rush this step
• •Pla-ra (fermented fish sauce) is key to authentic Isan flavor; start with less if trying for the first time
• •Toasted rice powder adds a nutty flavor and helps thicken the dressing
• •The dish should balance sour (lime), salty (fish sauce/pla-ra), spicy (chilies), and umami flavors
• •Can be made vegetarian by omitting pork bones and pla-ra, using vegetable broth and soy sauce with miso
• •Yanang leaves can be found frozen or as extract in Asian grocery stores
• •The salad version is lighter and served cold, while the soup version is heartier and served warm
• •Adjust spice level by increasing or decreasing the amount of chilies

• •
  Sticky rice (khao niao) - essential traditional pairing
• •
  Grilled chicken (kai yang) - classic Isan combination
• •
  Som tam (green papaya salad) - complementary Isan dish
• •
  Larb (minced meat salad) - complete Isan meal
• •
  Grilled fish or pork - protein accompaniment
• •
  Fresh vegetables like cucumber, cabbage, and long beans
• •
  Thai jasmine rice for a lighter option

Sup Normai originates from the Isan region of Northeastern Thailand, which shares cultural and culinary ties with Laos. The dish reflects the resourcefulness of Isan cuisine, utilizing locally abundant bamboo shoots that grow wild during the rainy season. Bamboo has been a staple ingredient in this region for centuries, valued for its availability and nutritional benefits. The name 'sup' is a Lao word describing this type of spicy salad dish, though it's often confused with soup due to being a homophone. The preparation methods, including the crucial boiling of bamboo shoots to remove toxins and bitterness, have been passed down through generations. Sup Normai is commonly found at street food stalls selling somtam and other Isan dishes, and it's a beloved comfort food served at family gatherings and special occasions throughout Northeastern Thailand and Laos.

Authentic Sup Normai relies on several key elements: First, the use of pla-ra (fermented fish sauce) is crucial - it provides the distinctive funky, umami depth that defines Isan cuisine. Second, yanang leaf extract gives the dish its characteristic green color and slightly bitter, earthy flavor with medicinal properties. Third, toasted sticky rice powder (khao khua) is essential, not just for texture but for its nutty flavor that's signature to Isan salads. The bamboo shoots must be properly boiled to remove natural toxins and bitterness - this is both a safety measure and a taste requirement. Fresh local herbs like mint, cilantro, and rice paddy herb are traditional, not dried or substituted varieties. The balance of flavors should hit all notes - sour from lime, salty from fish sauce, spicy from chilies, and umami from pla-ra, with just a touch of sweetness to round it out. The dish is traditionally served with sticky rice and eaten by hand, reflecting Isan eating customs. Note that there are two authentic styles: the salad-like version (served cold) and the soup version (Gaeng Nor Mai, served warm with broth), both legitimate preparations from the region.