Northern hash

Northern hash

Kaeng ho

South East Asian Food

This hash uses up what remains in the pots after feeding guests from three to five times a day on special occasions such as weddings (one day), ordinations (up to seven days) or funerals (three days). Only one leftover curry is included here. This is the strictly ‘proper’ version of Kaeng ho, but often two or three kinds of curry go into it.

A particularly northern dish, Kaeng ho is eaten with glutinous rice.


Quantity Ingredient
5cm wedge cabbage, roughly chopped
2 whole plants eryngo or coriander leaf, cut into 1 cm slices
2 winged beans, cut into 1 cm pieces, (optional)
1/2 cup asian sweet basil leaves
15 betel leaves, roughly chopped, (optional)
3 cups young phak tamlung leaves or very young english spinach
5 long beans
or 15 stringless green beans, cut into 3 cm pieces
10 medium-sized red and green chillies
2 cups sour or pickled bamboo shoots, cut in 2 cm strips
1 1/2 cups water
1 large bowl Strong-flavoured curry
30-40g mung-bean vermicelli, soaked in warm water for 10 minutes until soft and then drained and cut with scissors into 4 cm lengths
10 kaffir lime leaves, spines removed and torn into four
2 stalks lemongrass, finely sliced
5 tablespoons vegetable oil
20 small garlic cloves, peeled and roughly chopped


  1. Mix all the greens except the longbeans together in a bowl and wash them, leaving to drain. Wash the beans and the whole chillies and leave them aside. Drain the bamboo shoots and bring them to the boil in a saucepan with the water. Mix in the leftover Hanglé and the beans and the chillies. Bring back to the boil and simmer with the lid ajar for 5 minutes.
  2. Squeeze off any water still clinging to the mixed leaves and add them, mixing well. Turn the heat down to low and simmer until the beans are tender. Add the mung-bean vermicelli and mix well. You should be left with a thick mixture that has absorbed all the water. Take the saucepan off the heat and leave to stand for a while if necessary. Mix in the lime leaves and the lemongrass.
  3. Heat the oil in a wok and fry the garlic until golden. Add the contents of the saucepan, mixing and turning well for about 2 minutes. Remove and serve with rice.
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