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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
       Ingredients How to?

  •  1/2 bottle bamboo shoots
  •  1 teaspoon fish sauce
  •  2 sliced green onion
  •  1 teaspoon ground dried chili pepper
  •  1/2 lime
  •  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.
  • Serve with sticky rice.
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