Bamboo Shoot Yum- Soop naw mai is a Northeastern
("E-san") traditional dish known in the
west as Bamboo Shoot Yum. Soop naw mai
is less popular than som tum (green
papaya salad) among people in Bangkok,
but tastes great.
One thing that you should know is that
when you add the fish sauce, the dish
may develop a strong smell. Don't worry.
The smell does not reflect the taste at
all. Servings: 2
Prep Time: 10 min
Total Time: 10 min
1/2 bottle bamboo shoots
1 teaspoon fish sauce
2 sliced green onion
1 teaspoon ground dried chili pepper
2 tablespoons toasted rice
Tips and Techniques: Substitute soy sauce for fish
sauce for a vegetarian bamboo shoot yum.
The bamboo shoot for this dish comes in a bottle or
jar that indicates bamboo shoots in/with bai yanang
leaves. The shoots are partially shredded. But you will
need to shred it all the way through to produce
independent strands. Boil the shredded bamboo shoots in
water or its juice. Remove from heat after boiled.
Add sliced green onion, fish sauce, ground dried
chili pepper, lime juice and half of ground toasted
rice. Mix well and place on a serving plate. Sprinkle
the rest of the ground toasted rice.
Add more chili pepper, if you like it hot.
However, if you find it too hot, add more ground
toasted rice to tone down the seasonings.