Bamboo Shoot Yum
Soop Naw Mai
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.
Ingredients
- 1/2 bottle bamboo shoots
- 1 teaspoon fish sauce
- 2 green onion, sliced
- 1 teaspoon ground dried chili pepper
- 1/2 lime
- 2 tablespoons toasted rice
Method
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.
Tips and Shortcuts
Substitute soy sauce for fish sauce for a vegetarian bamboo shoot yum.
Step by Step
