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Pork with po-hoi-hom(Vietnamese coriander) and bamboo shoots

Po-hoi-hom is a spice plant whose leaves are used in cooking by Tai-khamti and Tai-khamyang community. Po-hoi-hom may not be available in other parts of Assam. As my mother belongs to Tai-Khamyang community,  I have got the opportunity to taste their cuisines and recipes since childhood. As I google, I found similarly of this plant with Vietnamese coriander(Persicaria odorata). Pork with po-hoi-hom and bamboo shoots is a Tai-khamyang style pork recipe which I cooked Today. Serve this pork recipe as a side dish with steamed rice.

To know more about Tai-khamyang cuisine Click here

Pork with po-hoi-hom and bamboo shoots 

📎Course : Main course 
📎Cuisine : Indian
🔪Preparation Time : 10 minutes
♨Cooking Time : 30 minutes
🕞Total : 40 minutes
🍴Servings : 2

  • 500 gms pork
  • 1/2 cup fermented bamboo shoot
  • 2-3 green chillies chopped
  • 1 bunch of po-hoi-hom leaves chopped
  • 2 tbsp mustard oil
  •  salt to taste


  1. Make cube sized pieces of pork and wash it under running water. In a pan boil pork pieces till become soft or in a pressure cooker  boil for 1-2 whistles.  Drain and keep aside.
  2. In a pan heat oil.  Add boiled Pork pieces . Stir fry until water in the pork absorbs and oil comes out . Add chopped green chillies and fermented bamboo shoots. Add some fermented bamboo shoot's water Also. Stir fry till the water in bamboo shoot absorbs.
  3. Now add salt and chopped po-hoi-hom leaves.  Mix well. 
  4. Remove from heat. Serve hot.


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