Updated: Apr 13
Also known as Soop Naw Mai, which is a traditional dish in Northeastern Thailand. This simple recipe is full of flavor and ready for you to try!
Traditionally, this recipe is made with sour bamboo shoots, due to the Bai Yanang leaf juice. If you are familiar with this ingredient, please feel free to add it in. The recipe below has been modified without it.
Prep time: 20 min Total time: 30 min
2 cups of fresh bamboo shoots
1 teaspoon fish sauce or soy sauce
2 sliced green onions
1 - 1 1/2 teaspoon ground dried chili pepper
2 tablespoons toasted rice
Bai Yanang leaf juice (optional)
Slice green onion into 1/4 of an inch.
To make toasted rice: Toast 2 tablespoons of rice in a pan over low to medium low heat. Keep stirring until the rice turns golden brown, about 3 minutes depending on your heat. Remove the toasted rice from the hot pan and let cool.
Then grind the rice coarsely.
1. Boil the fresh bamboo shoots in water or in Bai Yanang leaf juice (optional) for 20 minutes or until fork tender.
2. Remove from heat after boiled.
3. Drain the juice and shred the bamboo into small strands.
4. 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.
5.Serve warm or at room temperature with sticky rice and a boiled egg (if desired).
Notes: For vegetarians/vegans - substitute the fish sauce for soy sauce!
*Add more chili pepper, if you like it hot. However, if you find it too hot, add more ground toasted rice to tone down the seasonings.
Modified from Bamboo Shoot Yum - Soop Naw Mai