Or Lam Nok Kho

== Ingredients ==
* 1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
* 7 round eggplants
* 5 large fresh green chilli peppers
* 1 stalk lemon grass
* 3 straight-bulbed spring onions
* sa-kahn (an aromatic plant) cut into pieces about 5 cm long and 5 cm thick-about 10 pieces-washed
* 3 young shoots rattan, cooked by being placed directly on a charcoal fire and peeled so as to leave only the soft part, which is to be cut into pieces 2 cm long and washed
* 1 bunch phak tam nin (a leafy green) picked over, keeping only the leaves and tops, which are to be washed
* dill, washed and cut into pieces about 2 cm long
* spring onion, the green parts, cut into pieces about 2 cm long and washed
* sweet basil leaves, washed
* 1 piece of crisp-fried pork skin, cut into squares of 5 cm and put on a plate
* padek
* salt
* 2 yards long beans, cut into pieces about 2 cm long
== Directions ==
# Put 2 metal jugfuls (2 pints) of water in a pot and place it on the fire.
# Add the prepared bird, the eggplants, the chilli peppers, the spring onions, the lemon grass, the so-kahn and salt.
# Cover and let it boil.
# Add the padek in a padek basket suspended in the soup.
# When the eggplants and the chilli peppers are done, spoon them out and pound them.
# Put this mixture back in the pot.
# When it returns to the boil add the phak toni nin and the yard-long beans.
# When all is done, add the pieces of pork skin and the chopped coriander leaves, taste and check the saltiness.
# Serve in a bowl, garnished with the chopped spring onion leaves.
# Accompany the dish with young cucumbers and older eggplants and other fresh vegetables (e.g. Salad leaves, watercress, etc.).
Category:Laotian Soups
Category:Quail Recipes
Category:Lemongrass Recipes
Category:Fresh chile pepper Recipes
Category:Yard-long bean Recipes
Category:Eggplant Recipes
Category:Dill Recipes
Category:Pork Recipes
Category:Recipes that need photos
Category:Bamboo shoot Recipes