Yanang: Leaves and Extract

General

The Yanang plant Tiliacora triandra is a climbing plant that thrives in the tropical countries of Southeast Asia. It is an evergreen plant with yellow flowers and deep green leaves. In Thailand it is used for cooking mainly in the border regions with Laos and Cambodia. Its original use therefore probably has its roots in these countries.

Yanang Leaves

The leaves of the Yanang plant are called “Bai Yanang” ( ) in Thailand, in Laos they are likewise called “Bai Yanang” (ໃບຢານາງ), and in Khmer “Voar Yeav” (វល្លិយាវ). The plant is also known in Vietnam, where it is called “Dây Sương Sâm”. The leaves themselves, however, are rarely used whole. Instead, an extract is made from them. Probably for this reason, you will find these leaves here only very rarely and only in really well-stocked Asian supermarkets.

Usage of the Leaves

Yanang Extract

Yanang extract is obtained by crushing and soaking the leaves in water. The leaves are then strained out, leaving a dark green, slightly bitter juice. This extract is used less for its flavor and more as a thickening agent in various dishes. In Thailand it is also called “Nam Yanang” ( ). In many Asian supermarkets you will find it here as a ready-made product filled into cans.

Usage of the Extract