Bamboo shoots can be found all over Thailand. Before cooking, the bamboo shoots are always boiled for 1 - 2 hours to reduce the bitter taste and to get rid of cyanide.
Nutrition
Bamboo shoots are full of dietary fiber and contain protein, fat and carbohydrate. Pla-ra, yanang and vegetables contain calcium, iron, beta carotene, and vitamins A, B1, B2, B3 and C.Ingredient
300 grams boiled bamboo shoots
1 cup bai yanang juice (Tiliacora Triandra)
3 tbsp pla-ra liquid (liquid of pickled fish)
10 each mint leaves
2 tbsp fish sauce
3 tbsp lime juice
¼ cup sliced saw-tooth coriander (phak chee farang)
2 stalks sliced spring onion
1 tsp ground dried chilies
2 tbsp ground roasted rice grains
½ cup water
How-to
1. Shred the bamboo shoots with a fork into long pieces.2. Add the water and yanang liquid into a pot over high heat. Let it becomes boil, Add the bamboo shoots, simmer until the liquid begins to dry out.
3. Season with the fish sauce and pla-ra. Remove from the heat. Add lime juice and ground roasted rice grains, taste.
4. Serve on a plate. Garnish with the mint and saw-tooth coriander.
