Bamboo Shoot Yum

Method11 steps · about 10 min

1. 1

   Step 1: Use the commercially prepared bamboo shoots labeled with or in bai yanang leaves. Measure half the bottle; this recipe uses the bottled product, not fresh raw shoots.

   Uses ½ bottle commercially prepared bamboo shoots in bai yanang leaves

2. 2

   Step 2: Check the prepared bamboo shoots from step 1, which are usually only partly shredded. Have the two sliced green onions and ready ground toasted rice at hand.

   Uses Half-bottle portion of prepared bamboo shoots

3. 3

   Step 3: Separate the bamboo shoots from step 2 into individual fine strands.

   Uses Prepared bamboo shoots ready to shred

4. 4

   Step 4: Put all the shredded bamboo shoots from step 3 in a saucepan with enough water to boil them. Bring the shoots and liquid to a boil.

   Uses Shredded prepared bamboo shoots · Water, enough to boil the prepared shredded bamboo shoots

   
5. 5

   Step 5: Once the bamboo shoots and water from step 4 have boiled, take the pan off the heat. Drain excess liquid before seasoning.

   Uses Boiled bamboo shoots and cooking water

6. 6

   Step 6: To the drained bamboo shoots from step 5, add both sliced green onions (2), 1 tsp fish sauce, 1 tsp ground dried chili, juice squeezed from the half lime and 1 tbsp of the ground toasted rice. Keep the other 1 tbsp toasted rice for topping.

   Uses Drained boiled bamboo shoots · 2 green onions, sliced · 1 tsp fish sauce · 1 tsp ground dried chili pepper · ½ lime, for its juice · 1 tbsp ground toasted rice for mixing

   
7. 7

   Step 7: Mix the seasoned bamboo shoots from step 6 well and transfer the salad to a serving plate.

   Uses Bamboo shoots with onion, chili, lime, fish sauce and first rice portion

8. 8

   Step 8: Sprinkle the remaining 1 tbsp ground toasted rice over the plated salad from step 7.

   Uses Plated bamboo shoot salad · Remaining 1 tbsp ground toasted rice for topping

   
9. 9

   Step 9: Taste the finished salad from step 8. Add a little optional extra ground dried chili if you want more heat.

   Uses Bamboo shoot salad topped with toasted rice · Extra ground dried chili pepper, optional to taste

10. 10

    Step 10: If the salad from step 9 tastes over-seasoned, mix in a little optional extra ready ground toasted rice to soften the seasoning.

    Uses Bamboo shoot salad after tasting · Extra ready ground toasted rice, optional if needed

11. 11

    Step 11: Serve the completed bamboo shoot salad from step 10 as two portions, with optional separately prepared cooked sticky rice.

    Uses Completed bamboo shoot yum · Separately prepared cooked sticky rice, optional for serving