Name: Bamboo Shoot Salad
Yield: Serves Four
Cuisine: Thai
Ingredients: 20–25 small fresh mint leaves; 15 ml/1 tbsp toasted sesame seeds; 30 ml/2 tbsp Thai fish sauce; 30 ml/2 tbsp fresh lime juice; 5 ml/1 tsp granulated sugar; 2.5 ml/½ tsp dried chilli flakes; 45 ml/3 tbsp chopped spring onions (scallions); 15 ml/1 tbsp chopped garlic; 30 ml/2 tbsp chopped shallots; 25 g/1 oz/about 3 tbsp glutinous rice; 400 g/14 oz canned bamboo shoots, in large pieces

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This hot, sharp flavoured salad originated in North-Eastern Thailand. Use canned whole bamboo shoots, if you can find them – they have more flavour than sliced ones.

Ingredients

400 g/14 oz canned bamboo shoots, in large pieces
25 g/1

Asia
Thailand
Side dish
Gluten-free
South East Asia

Method

Rinse the bamboo shoots under cold running water, then drain them and pat them thoroughly dry with kitchen paper and set them aside.
Dry-roast the rice in a frying pan until it is golden brown. Leave to cool slightly, then tip into a mortar and grind to fine crumbs with a pestle.

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