Pounded bamboo shoot salad is a traditional Lao dish that is easy to make, delicious, and uses simple ingredients that are easy to find.
Ingredients:
- 500 g young bamboo shoots (Nor Loy)
- 3-5 chilies
- 2-3 cloves of garlic
- Coriander, as desired
- Fish sauce or fermented fish sauce (padaek), as desired
- A little salt
- 1-2 teaspoons of seasoning powder
- A small amount of white sesame seeds (optional, as a local variation)
Instructions:
- Cook the bamboo shoots. Boil them until fully cooked, then drain the water. Alternatively, steam them for about 15–20 minutes.
- Shred the bamboo shoots. Once cooked, tear or press the bamboo shoots into thin strips so they can absorb the seasonings well.
- Roast the chilies and garlic. Roast them until fragrant, then pound them into a fine paste.
- Pound the white sesame seeds until finely crushed
- Put the cooked bamboo shoots into a bowl and add the pounded chili and garlic, sesame seeds mixture.
- Season with fermented fish sauce (padaek) or fish sauce, salt, and seasoning powder.
- Add the chopped coriander and mix everything well.
- Taste and adjust the seasonings to your preference.
Local Tip: In some areas, people use white sesame seeds instead of the Winged Prickly Ash to add a fragrant aroma and nutty flavor.
