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In Vietnam, lá sương sâm are not eaten but, rather, crushed and then squeezed in drinking water; the liquid is then allowed to stand and coagulate to make a green jelly, to which sugar is added for a dessert. Sương sâm dessert is believed, in terms of traditional herbal medicine, to have a cooling effect. —Preceding unsigned comment added by Thaiagu (talk • contribs)
Latest comment: 14 years ago3 comments3 people in discussion
I have never seen bai yanang used in "keng no mai som" but in "keng no mai" yes, all the time. (although we may be thinking of the same dish, but different names) It really does not lend itself to thickening a dish, in "keng no mai" this is accomplished by using crushed sticky rice paste. It is my opinion that bai yanang helps to eliminate the bitterness found in bamboo shoots, although most of the bitterness is removed during the boiling of bamboo.
Bluesleeper 03:45, 5 September 2007 (UTC)Reply
Very interesting! What is the difference between "keng no mai som" but in "keng no mai"? The above comment about the herb's use in Vietnam does state that it thickens into a jelly, so are you sure it isn't used for this purpose in Lao cuisine? Do you know any older Lao ladies that you could quiz about this? Badagnani 06:56, 7 September 2007 (UTC)Reply
Medicinal use.
I understand that in Thailand some people use bai yanang to treat some forms of cancer. Eating together with some fresh coconut suppose to enhance healing power. Try to Google it, but not much info is available...
NB. This is NOT a treatment - only part of it.
And it seems not much research has been done either. —Preceding unsigned comment added by 115.128.8.179 (talk) 12:32, 28 July 2009 (UTC)Reply
