Thai cuisine · Salads & Mezze

Sup Nor Mai (Bamboo Shoot Salad)

Isaan salad of finely shredded bamboo shoots with toasted rice powder, chili, sesame and plenty of fresh mint.

Ingredients · for 4 servings

• 500 g bamboo shoots (from a jar)
• 2 tbsp sticky rice
• 1 tbsp sesame seeds
• 3 tbsp fish sauce
• 2 limes
• 1 tsp palm sugar
• 2 tsp chili flakes
• 4 shallots
• 4 spring onions
• 1/2 bunch mint

Instructions

1. Drain the bamboo shoots, rinse thoroughly and blanch in boiling water for 5 min. to remove the bitterness; drain well.
2. Pull the shoots apart into fine, long fibers with your fingers or a fork – this texture is what makes the salad.
3. Toast the sticky rice in a dry pan for 8–10 min. until golden brown and pound it into a coarse powder in a mortar; toast the sesame seeds in the same pan for 2 more min.
4. Stir the lime juice, fish sauce, palm sugar and chili flakes into a dressing until the sugar has dissolved.
5. Mix the bamboo fibers with the dressing, the thinly sliced shallots and the spring onion rings and let sit for 5 min.
6. Fold in the rice powder, sesame seeds and plenty of roughly torn mint and serve warm or cold.