Entree: Myanmar – Kachin & Northern Myanmar – Kachin Bamboo Shoot Salad (Shredded bamboo-shoot salad in a spicy-sour dressing with local herbs and fermented seafood)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
- 2 cups (200 g) fresh bamboo shoots, boiled until tender and shredded
- 3 oz (85 g) dried shrimp, rehydrated in warm water for 10 minutes and roughly chopped
- 2 tbsp (30 g) fermented fish paste (ngapi) or substitute 2 tbsp (30 g) fish sauce mixed with 1 tsp (5 ml) soy sauce
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil
- 4 cloves garlic, minced
- 3 small shallots, thinly sliced
- 6 bird's eye chilies, thinly sliced (adjust to taste)
- 1 medium tomato, seeded and chopped (about 5 oz / 140 g)
- 1/2 cup (30 g) fresh cilantro leaves, chopped
- 1/2 cup (30 g) fresh mint leaves, chopped
- 4 scallions (green onions), thinly sliced
- 1/3 cup (45 g) roasted peanuts, coarsely crushed
- 1 tsp (5 g) granulated sugar
- Salt to taste
Instructions
1. Prepare bamboo shoots by draining well after boiling, then shred into short thin strips. Squeeze gently to remove excess water and place in a large mixing bowl.
2. Heat vegetable oil in a small skillet over medium heat. Add minced garlic and sliced shallots and fry until fragrant and lightly browned, about 2–3 minutes. Remove from heat and let cool slightly.
3. Toss the rehydrated chopped dried shrimp with the garlic-shallot mixture, fermented fish paste (or fish sauce substitute), lime juice, toasted sesame oil, and sugar. Stir until combined.
4. Add sliced chilies, chopped tomato, scallions, cilantro, and mint to the bowl with shredded bamboo shoots. Pour the dressing over the mixture and toss thoroughly to combine.
5. Adjust seasoning with salt or additional lime juice, and fold in crushed roasted peanuts just before serving for crunch.
6. Serve at room temperature as a flavorful entree; it keeps for a day refrigerated but is best eaten fresh to preserve herbs and texture.
