Bamboo Shoot Salad

Preparation info
  • Serves


    • Difficulty


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.


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


  1. Rinse the bamboo shoots under cold running water, then drain them and pat them thoroughly dry with kitchen paper and set them aside.
  2. 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.