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Bamboo Shoot Yum - Soop Naw Mai Listen to word

 
Bamboo Shoot Yum1
Bamboo Shoot Yum1
Bamboo Shoot Yum2
Bamboo Shoot Yum2
Bamboo Shoot Yum3
Bamboo Shoot Yum3
Bamboo Shoot Yum
Soop naw mai is a Northeastern ("Asan") traditional dish known in the west as Bamboo Shoot Yum. Soop naw mai is less popular than som tum (green papaya salad) among people in Bangkok, but tastes great. I personally like it better than som tum.

One thing that you should know is that when you add the fish sauce, the dish may develop a strong smell. Don't worry. The smell does not reflect the taste at all.

2 Servings
 
2tablespoonstoasted rice 
1/2lime 
1teaspoonground dried chili pepper 
2green onion, sliced 
1teaspoonfish sauce 
1/2bottlebamboo shoots 
Tips and substitutions
Substitute soy sauce for fish sauce for a vegetarian bamboo shoot yum.
The bamboo shoots for this dish come is a bottle or jar that indicates bamboo shoots in/with bai yanang leaves. The shoots are partially shredded. But you will need to shred it all the way through to produce independent strands. Boil the shredded bamboo shoots in water or its juice. Remove from heat after boiled.

Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.

Add more chili pepper, if you like it hot. If you find that you overseason the dish, add more ground toasted rice to tone down the seasonings.

Serve with sticky rice.
Learn more about this and other similarly prepared Salads (Yum) recipes
 
This recipe is always eaten with 
Sticky Rice
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