The yanang (Tiliacora triandra, bai yanang ใบย่านาง) is a vine that grows everywhere in Laos. These produce  a little bitter taste as the Lao love. 

  • Mushrooms (Oyster, King Oyster mushrooms, enokitake etc ...)
  • 1/2 liter of juice yanang (canned or extract the juice from the leaves)
  • 1 small glass of Padek or fish sauce
  • 2 small red chillies
  • ½ chopped shallot in food processor
  • 2 sticks of lemon
  • 1/2 bunch of Betel leaves (pak i leut) coarsely chopped
  • 1/2 bunch chives
  1. Clean and cut mushrooms into pieces if they are too big.
  2. Wash the lemongrass and cut each stick into 3 pieces
  3. Wash herbs, chop leaves coarsely pak i Leut, spring onions and cut into pieces of 1cm (1/2 in).
  4. Boil the Yanang juice extract.
  5. Add padek, lemongrass, sliced chilies, shallot.
  6. Continue cooking over low heat for 10 minutes.
  7. Add mushrooms, cook for 5 minutes.
  8. Then add the chopped herbs.
  9. Remove from heat immediately.