Bamboo Shoot Yum (Soop naw mai)

Having a busy week?  This simple recipe from Thai Table  is the one for you!

Soop naw mai is a Northeastern Asian traditional dish known in the west as Bamboo Shoot Yum.  This bamboo salad can be made in advance and stored in the fridge for a quick and easy meal or snack.  When you add the fish sauce, the dish may develop a strong smell but the smell does not reflect the taste at all.  To make it a vegetarian dish, simply substitute soy sauce for the fish sauce.

Ingredients:

2 tbsp ground toasted rice
½ tbsp lime juice
1 tsp ground dried chili pepper
2 green onions, sliced
1 tsp fish sauce (for a vegetarian dish, substitute soy sauce)
½ bottle bamboo shoots

To Cook:

1. The bamboo shoots come in a bottle or jar that indicates bamboo shoots with bai yanang leaves.  The shoots are partially shredded but will need to be shredded completely to produce independent strands. 
2. Boil the shredded bamboo roots in water or its juice.  Remove from heat after boiled.
3. Add sliced green onion, fish sauce, the chili pepper, lime juice and half of ground toasted rice.  Mix well and place on serving plate.  Sprinkle the rest of the toasted rice on top.
4. Add more chili pepper if you prefer spicy foods.  If you over season, simply add more ground toasted rice to tone down the seasonings.
5. Serve with sticky rice.

Bon Appetit!

To learn more about cooking with bamboo, visit our Bamboo Flavors section.

Tagged as: Asian cooking, bamboo, bamboo salad, bamboo shoot yum, recipes