Laotian Bamboo Salad

Ingredients

• 300 g Fresh bamboo shoots (Whole, cleaned and shredded with a fork)
• 200 g Sticky rice (sushi rice) (Soak 1 h before cooking)
• 2 stalks Lemongrass (White part only, coarsely chopped then pounded)
• 3 stalks Scallion (green onion) (Cut into thin rounds)
• 1 bunch Fresh cilantro (Leaves and stems coarsely chopped)
• 3 Fresh chilies (bird’s eye) (Deseeded, adjust to desired heat)
• 1 Shallot (Finely minced)
• 2 tbsp Fish sauce (nuoc mam) (Adjust to salty taste)
• 2 tbsp White sesame seeds (Toasted, then coarsely ground)
• 1 tsp Yanang leaf extract (Provides a green color and unique aroma)
• 1 tsp Tapioca starch (or cornstarch) (To thicken the sauce)
• 5-6 tbsp Water (To dilute the lemongrass paste)

Instructions

1. Soak the sticky rice

   Rinse the sticky rice under cold water, then place it in a bowl with enough water to cover. Let soak for 1 hour.

   Time: PT1H

2. Prepare the bamboo shoots

   With a fork, shred the bamboo shoots by pulling the fork from bottom to top around the bamboo. Trim the ends and coarsely slice the strips.

   Time: PT5M

3. Chop the aromatics

   Slice the scallion into rounds, coarsely chop the cilantro, cut the lemongrass into sections (white part), dice the shallot and halve the chilies (deseeded).

   Time: PT8M

4. Prepare the lemongrass paste

   In the mortar, crush the lemongrass, shallot and chilies until a homogeneous paste forms. Add 5‑6 tbsp of water to facilitate grinding, then set aside.

   Time: PT5M

5. Toast the sesame seeds

   Heat a small pan over medium heat, add the sesame seeds and stir until golden, about 3 minutes. Remove from heat and coarsely grind with the pestle.

   Time: PT5M

   Temperature: Medium

6. Cook the bamboo shoots

   Bring a pot of water to a boil, add the bamboo shoots and cook 10 minutes. Drain, rinse with cold water and set aside.

   Time: PT10M

   Temperature: 100°C

7. Simmer the sauce

   In a saucepan, pour the yanang leaf extract, add the cooked bamboo, the lemongrass paste, fish sauce and 2 tbsp of water. Bring to a boil, cover lightly and reduce heat to minimum for 15 minutes.

   Time: PT15M

   Temperature: 100°C

8. Thicken the sauce

   Dilute the tapioca starch in a little cold water, then gradually incorporate into the saucepan while stirring constantly until a slightly syrupy consistency is reached.

   Time: PT2M

9. Finish the salad

   Remove from heat, stir in the remaining cilantro, scallion, fresh chilies sliced into rounds and half of the ground sesame seeds. Mix gently.

   Time: PT1M

10. Serve

    Place the salad on a serving dish, sprinkle the remaining sesame seeds and a drizzle of sesame oil (optional). Serve with steamed sticky rice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

4 g