Bamboo Shoot Salad

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

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
South East Asia
Gluten-free

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.