Pickled Bamboo Shoots

• 500 g bamboo shoots, trimmed
• 125 ml rice vinegar
• 90 g</

Blanch the bamboo shoots in boiling water three times, refreshing each time under cold water. Slice the bamboo finely, using an electric slicer or mandoline. Bring the vinegar and sugar to the boil in a saucepan and simmer over medium heat for 5 minutes to reduce slightly. Add the fish sauce, then pour the hot vinegar over the sliced bamboo. Allow to cool, then cover and refrigerate for 2 days