Description
Descriptions:Tiliacora triandra is a species of native to mainland and used particularly in the cuisines of and . In the it is called bai yanang or bai ya nang (, literally “yanang leaf”), or simply yanang or ya nang (). It is a climbing plant with deep green leaves and yellowish flowers, tolerating only very mild frost.
Culinary use:
In the culture of and (northeast ), the leaves are used in the preparation of keng noh mai som (: , sometimes called keng Lao (: )), a sour-tasting soup that also includes , , salt, , and sometimes also , , (acacia), or other ingredients. Generally the leaves are not used whole, but rather a juice (or extract) made from the leaves is used to make the broth, primarily as a thickening agent rather than for its flavor. This juice may be prepared from scratch, from fresh leaves, or purchased in canned form.
In Vietnam, the plant is called d?y sudng s?m. Although it is not as popular a food as in Laos, the leaves are occasionally eaten. In Cambodia, it is used as an ingredient in a sour soup called .
