March 22, 2024
Ingredients
• 10 bamboo shoots, cooked
• 1 large handful pork, minced with fat
• 1 t salt
• 2–3 large cloves garlic, peeled
• 5 small red shallots, peeled
• 8 small chillies (green with a few turning red); use less for a milder dish
• 2 stalks lemongrass, white parts only, finely sliced
• 2–3 stems basil (pak i tou Lao), leaves only
• 1 bunch spring onions greens, fingerwidth
• 4 ginger leaves (or 2 teaspoons of chopped ginger)
• Additional 1 t salt
• ½–1 t sugar
• 1–2 T fish sauce oil for frying
Serves six to ten as part of a Lao meal or picnic.
Method
1. Wash the leafy herbs. Set aside to be sliced later.
2. Use toothpick to scratch bamboo shoots, make small threads in middle of bamboo, in order to stuff pork later ,set aside
3. In a mortar, put 1 teaspoon of salt, garlic, shallots and chilies. Add the lemongrass. Pound the ingredients together for about 5 minutes.
4. Finely slice the basil leaves with the spring onion greens. Remove the stems from the ginger leaves. Slice finely. Add the herbs to the mortar, and then pound for a further few minutes.
5. Add the pork to the mixture, together with an additional 1 teaspoon of salt, sugar and fish sauce. Pound to mix, using a spoon to ensure that the mixture is turned into the centre of the mortar.
6. Take a teased bamboo shoot and lay it flat, inside up. Place 3 tablespoons of the mixture on the lower part of the bamboo shoot. Spread the mix evenly. Fold the top of the shoot over, so the filling is completely covered. Tie the shoot with a piece of fine, split bamboo or string. Set aside on a plate. Repeat for all the shoots.
7. Pan fry with little oil on low heat ,until all side turn lightly golden, pork cooked, approximately 10 mins in total, serve hot with rice ,or as appetizer)
Variation: If not using for a picnic meal, serve with sticky or steamed rice, a soup/gaeng, steamed vegetables and a jeow. Crab paste jeow is particularly good with bamboo Stuffed. Ingredients! you can adding more long bean or other vegetable.
Mot of information come from Food from Northern Laos (The Boat Landing Cookbook)