Galho

**Prepare the rice:** Rinse sticky rice thoroughly and soak for 2 hours. Drain and set aside.

**Prepare the bamboo shoots:** If using fermented bamboo shoots, rinse well and boil in fresh water for 5 minutes to reduce the strong fermented smell. Drain and chop into small pieces.

**Prepare the akhuni:** Wrap akhuni (fermented soybeans) in foil and roast over a flame or in a dry pan for 3–4 minutes. This reduces the pungency and deepens the flavour.

**Sauté the aromatics:** Heat mustard oil in a large pot. Add crushed ginger and garlic, and slit Naga chillies. Cook for 2 minutes until fragrant.

**Add akhuni:** Add the roasted akhuni and stir for 1 minute. The fermented soybean paste will dissolve into the oil and create a deeply flavoured base.

**Add bamboo shoots:** Add the prepared bamboo shoots and stir to combine with the aromatics.

**Add rice and water:** Add the soaked and drained sticky rice to the pot. Pour in water and bring to a boil.

**Add greens:** Add roughly chopped taro leaves or spinach. Stir well.

**Simmer to porridge:** Reduce heat to low, cover, and cook for 20–25 minutes, stirring occasionally, until the rice has broken down into a thick, porridge-like consistency. Add more water if needed.

**Season and serve:** Add salt, taste and adjust. Garnish with fresh coriander. Serve hot in bowls as a complete one-pot meal.