Tiliacora triandra

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Tiliacora triandra

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 Lao language it is called bai yanang or bai ya nang (literally "yanang leaf"), or simply yanang or ya nang (ย่านาง). It is a climbing plant with deep green leaves and yellowish flowers.

[edit] Culinary use

In the Lao culture of Laos and Isan (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 (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.^photo

In Vietnam, the plant is called dây sương sâm. Although it is not as popular a food as in Laos, the leaves are occasionally eaten.[1] In Cambodia, it is used as an ingredient in a sour soup called Samlar machu.