Recipe: Bamboo Shoot Salad - Gỏi măng

By Helen Le Published: August 10, 2016

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    Ingredients
    Instructions
    • Boil the bamboo shoot with enough water to cover together with 1/2 tsp salt. You can do this 2-3 times to remove the toxin in the bamboo shoot. Add 1/4 tsp turmeric powder. Then drain and squeeze out the excess water.
    • In a hot pan over medium heat, toss 1/4 cup white sesame seeds until they turn quite golden. Turn off the heat, let cool and crush roughly.
    • Season the pork belly with minced shallot, chicken stock and pepper (1/2 tsp each), 1 tbsp fish sauce.
    • Heat 2 tbsp vegetable oil in a pan, then fry 1 tsp minced garlic until fragrant. Toss in the meat and stir fry until it's no longer pink. Also add the steamed prawns.
    • In a large mixing bowl, mix together the bamboo shoots, carrots, the stir-fried pork and shrimp. Adjust the taste to your liking. Finally add the roasted sesame seeds and the chopped Vietnamese mint.
    • Transfer to a serving plate and sprinkle with some sesame seeds on top. This is a great dish to serve with rice or as an appetizer itself.