Tiliacora triandra

Last updated

Tiliacora triandra
La suong sam.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Ranunculales
Family: Menispermaceae
Genus: Tiliacora
T. triandra
Binomial name
Tiliacora triandra

Tiliacora triandra is a species of flowering plant native to mainland Southeast Asia and used particularly in the cuisines of northeast Thailand and Laos. [1] In the Isan dialect of Lao, the language of northeastern Thailand, it is called bai yanang or bai ya nang (ใบย่านาง, literally "yanang leaf"), or simply yanang or ya nang (ย่านาง). [2] In Laos, it is also called bai yanang (ໃບຢານາງ). In Khmer, it is called voar yeav (វល្លិយាវ). It is a climbing plant with deep green leaves and yellowish flowers, tolerating only very mild frost.


Culinary use

In the Lao Isan culture of northeastern Thailand, the leaves are used in the preparation of kaeng no mai (Thai : แกงหน่อไม้, sometimes called kaeng Lao (Thai : แกงลาว)), photo , after the ethnic Lao majority of northeastern Thailand, is a chili-hot tasting soup contained bamboo shoots, chilis, salt, 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

"Suong sam" jelly in Vietnam. Thach suong sam.JPG
"Sương sâm" jelly in Vietnam.
"Day Suong Sam" or " la (leaf) Sam" plant grown on an island of Ben Tre province of the Mekong Delta. La sam 1.jpg
"Dây Sương Sâm" or " lá (leaf) Sâm" plant grown on an island of Bến Tre province of the Mekong Delta.

In Vietnam, the plant is called dây sương sâm, and can be made into a kind of jelly called: "sương sâm", sometimes combined with other ingredients as beverage and desserts.

In Cambodia, it is used as an ingredient in sour soups called samlor machu .

In Laos and Thailand, 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 (Lao : ນໍ້າຢານາງ; Thai : น้ำย่านาง), meaning "yanang water". The yanang water is used to make bamboo soup.

Related Research Articles

<span class="mw-page-title-main">Thai cuisine</span> Culinary traditions of Thailand

Thai cuisine is the national cuisine of Thailand.

<span class="mw-page-title-main">Lao cuisine</span> Culinary traditions of Laos

Lao cuisine or Laotian cuisine is the national cuisine of Laos.

<span class="mw-page-title-main">Glutinous rice</span> Type of rice

Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.

<span class="mw-page-title-main">Larb</span> National dish of Laos

Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language means "lucky" or it is a noun which refers to the meat or other flesh which has been finely chopped and pounded. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.

<span class="mw-page-title-main">Thai eggplant</span> Name for several varieties of eggplant used in Southeast Asian cuisines

Thai eggplant is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine, Indonesian cuisine, and in Cambodian Cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.

<span class="mw-page-title-main">Cambodian cuisine</span> Culinary traditions of Cambodia

Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine refers specifically to the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, Portuguese and more recently French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.

<span class="mw-page-title-main">Noodle soup</span> Variety of soups with noodles and other ingredients served in a light broth

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.

<span class="mw-page-title-main">Lemon basil</span> Species of plant

Lemon basil, hoary basil, Thai lemon basil, or Lao basil, is a hybrid between basil and American basil. The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.

<span class="mw-page-title-main">Thai curry</span> Dishes in Thai cuisine made with curry paste

Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as herbs and aromatic leaves over a mix of spices.

<i>Piper sarmentosum</i> Species of flowering plant

Piper sarmentosum is a plant in the family Piperaceae used in many Southeast Asian cuisines. The leaves are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller.

<span class="mw-page-title-main">Nam khao</span>

Naem khao, also known as yam naem is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos.

<i>Senegalia pennata</i> Species of legume

Senegalia pennata, is a species of plant which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 metres (16 ft) in height. Its leaves are bipinnate with linear-oblong and glabrous pinnules. Its yellowish flowers are terminal panicles with globose heads. The pods are thin, flat and long with thick sutures.

<i>Kaeng som</i> Fish curry dish

Kaeng som or gaeng som or Asam rebus or Thai/Lao/Malaysian sour curry is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar to sweeten the curry.

<span class="mw-page-title-main">Kaeng khae</span> Northern Thai curry

Kaeng khae is a curry of northern Thai cuisine.

<span class="mw-page-title-main">Tom yum</span> Thai soup

Tom yum or tom yam is a family of hot and sour Thai soups. The name "tom yam" is composed of two Thai words. Tom refers to the boiling process, while yam means 'mixed'.

<span class="mw-page-title-main">Hot and sour soup</span> Chinese soup with sour and spicy ingredients

Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣湯). Also popular in Southeast Asia, India, Pakistan and the United States, it is a flexible soup which allows ingredients to be substituted or added depending on availability. For example, the American-Chinese version can be thicker as it commonly includes corn starch, whilst in Japan, sake is often added.

<span class="mw-page-title-main">Hot pot</span> Chinese, Taiwanese, Southeast Asian and Swiss varieties of stew

Hot pot or hotpot, also known as soup-food or steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

Bamboo shoot salad is a traditional Lao / Northeastern Thai (Isan) dish.

<span class="mw-page-title-main">Keng No Mai</span>

Keng No Mai Sai Yanang ) also known as Gaeng Nor Mai, Gaeng Naw Mai, Gaeng Nomai, Kaeng No Mai, Kaeng Nomai, Kaeng Lao or Lao bamboo soup is a popular and traditional soup from Laos. The traditional recipe for keng no mai served to Laotian royalties can be found in a collection of hand written recipes from Phia Sing(1898-1967), the king's personal chef and master of ceremonies. Phia Sing's hand written recipes were complied and published for the first time in 1981. The dish can also be found among the Lao ethnic region of Northeastern Thailand (Isan).

Ant egg soup is a soup made from the eggs of the weaver ant species Oecophylla smaragdina. Ant egg soups are traditional dishes in northern Lao and Thai cuisine. They are also enjoyed in Cambodia and on China's Hainan Island. In addition to soups where they are the central ingredient, ant eggs may be added as a garnish to a variety of soups. They have a sour flavor and evoke nostalgia for the countryside.


  1. Makinde, Emmanuel Ayobami; Radenahmad, Nisaudah; Adekoya, Ademola Ezekiel; Olatunji, Opeyemi Joshua (13 April 2020). "Tiliacora triandra extract possesses antidiabetic effects in high fat diet/streptozotocin‐induced diabetes in rats". Journal of Food Biochemistry. 44 (6). doi: 10.1111/jfbc.13239 . ISSN   0145-8884.
  2. Singthong, Jittra; Ningsanond, Suwayd; Cui, Steve W. (2009-06-15). "Extraction and physicochemical characterisation of polysaccharide gum from Yanang (Tiliacora triandra) leaves". Food Chemistry. 114 (4): 1301–1307. doi:10.1016/j.foodchem.2008.11.008. ISSN   0308-8146.