Authentic Mizoram Bai with Warm Steamed Sticky Rice
A comforting and earthy tribal delicacy from Mizoram featuring boiled seasonal vegetables, bamboo shoots, and smoked pork fat. This hearty broth-like stew captures the pure, rustic flavors of the Northeast.
45min
Total Time
4
Servings
Mizo
Cuisine
Recipe
1
In a deep pot, combine the water, diced smoked pork, and crushed garlic, bringing it to a gentle boil.
2
Add the sliced bamboo shoots and let them simmer for about 10 minutes until the pork begins to tenderize and release its rich aroma.
3
Toss in the cubed snake gourd and green chilies, cooking for another 5 minutes.
4
Stir in the chopped mustard greens and salt, allowing the greens to wilt completely into the broth.
5
Simmer on medium heat until all the vegetables are tender and the flavors meld into a light, flavorful soup.
6
Serve hot in bowls alongside warm steamed sticky rice.
Ingredients
200g smoked pork, diced
1 cup fresh bamboo shoot slices
2 cups mustard greens, roughly chopped
1 cup snake gourd or squash, cubed
4-5 garlic cloves, crushed
2-3 small green chilies
3 cups water
Salt to taste
1 tbsp fermented soybean paste (optional)
*This AI-generated recipe may contain inaccuracies.