“Gaeng Buan” (
แกงบวน) is a very old dish that can be traced back to the 18th century and has its origins in Mon and Khmer cuisine. Pork -
in the original recipe also offal - is cooked in a broth that has been colored green with plant juice. Lemongrass leaves, yanang leaves or pumpkin leaves serve
as the source for the juice.
