On Mar 30, 10:51�pm, DaleW wrote:
I believe both dishes are Thai, but will check.

The kanah namman hoi is listed as Thai. From "Savoring Southeast
Asia" by Joyce Jue. Chinese broccoli and mushrooms (called for
straw,but she saw some gorgeous white beech mushrooms). With chiles,
garlic, fish sauce, and oyster sauce (though last sounds more
Cantonese to me- do Thais use oyster sauce?).

A bit OT for the cooks: do most people who cook just keep one type of
fish sauce? We tend to buy nuoc mam (Vietnamese) if at Chinese
grocery, nam pla if at little Thai store. Use interchangably. Does
anyone think its neccessary to stock both?