Tiliacora triandra

Tiliacora triandra
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Ranunculales
Family:	Menispermaceae
Genus:	Tiliacora
Species:	T. triandra
Binomial name
Tiliacora triandra (Colebr.) Diels

Tiliacora triandra is a species of flowering plant native to mainland Southeast Asia and used particularly in the cuisines of northeast Thailand and Laos. In the Isan language, it is called bai yanang or bai ya nang (ใบย่านาง, literally "yanang leaf"), or simply yanang or ya nang (ย่านาง). In Laos, it is also called bai yanang (ໄບຢານາງ). It is a climbing plant with deep green leaves and yellowish flowers, tolerating only very mild frost.

Culinary use

In the Isan culture of northeast Thailand, the leaves are used in the preparation of keng noh mai som (Thai: แกงหน่อไม้ส้ม, sometimes called keng Lao (Thai: แกงลาว)),^photo a sour-tasting soup that also includes bamboo shoots, chilis, salt, citric acid, and sometimes also oyster mushrooms, straw mushrooms, cha-om, 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.^photo

"Sương sâm" jelly in Vietnam

In Vietnam, the plant is called dây sương sâm, and be made into a kind of jelly called: "sương sâm".

In Cambodia, it is used as an ingredient in a sour soup called samlar machu.

In Laos, the leaves are extracted with water using both hands rubbing on leaves back and forth until all the green part in the leaves are out in the water, this is called nam yanang (ນໍ້າຢານາງ) means "yanang water". The yanang water used to make bamboo soup.

See also

• Cuisine of Laos

External links

• Yanang page (Thai)
• Yanang page (Thai)
• Tiliacora triandra page (Vietnamese)