I wasn’t finished about Pang Aoung the last time that Pang Aoung Kitchen (https://bangkokbold.com/2014/12/17/the-pang-aoung-kitchen/) was published because there are so much more to that trip. Exploring the local fresh market is such a big thing for us as we all know that one could never see or learn enough. We found something new every trip and that excites us more than any tourist attractions available.
From that trip we had learned to make this Wild Banana Blossom Soup, the northern style. With only few local ingredients and this comforting soup was made. The story goes back to when aunty Sri lost her mom at a very young age and her sister had to cook for the whole family of 5 kids plus her dad, there were not many menus that a 7-year-old girl could make at that time although this was one of them. Not only it was easy to make but the ingredients were all accessible from around the backyard also the health benefits that come along. We heard this one was such a crowd pleaser too before Uncle Pala (the homestay owner) walked in and said he wanted some of the soup reserved for his lunch that day…I guess that explained all.
We used most of the ingredients from the local markets that we found plus some of the northern cuisine essentials in the kitchen.
–Start by making a paste of 1/4 cup of garlic, 1/4 cup of galangal root, and 1 tablespoon of white pepper
–Add 10-15 bird chilies, 2 tablespoons of turmeric roots (or powder–as this will help with the digestive system) when a fine paste is achieved, add 3 thinly sliced shallots and toasted fermented soy bean sheets and pound everything together
–In a pot over medium heat, saute the paste with some rice bran oil until fragrance, add 5 diced tomatoes and season with sea salt before adding 4 cups of water and bring to a boil
–Add in mushrooms (we used Hed KraDang–the black mushroom in the picture) and cook until soften
–Take the outer leaves of the wild banana blossom (we found it has more flavor that regular one but use what you could find) and once the broth is boiling, hold the banana blossom in your hand and chop it with another hand…then tear it with your hand into the boiling broth–this will keep the banana blossom to stay white and appetizing , cook until the banana blossom is soften…season to taste and have it with the steamed sticky rice. Enjoy!