• 2 tablespoons toasted rice
  • ½ lime
  • 1 teaspoon ground dried chillie
  • 2 green onions, sliced
  • 1 teaspoon fish sauce (You can use a vegetarian fish sauce to keep this a vegetarian dish)
  • ½ bottle bamboo shoots (Please see the notes below on getting the best from the shoots)

  1. Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice.
  2. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
  3. Serve as a selection for a buffet or banquet with a container of hot sticky rice.

Some canned or bottled bamboo can have a very strong scorched aroma. This is not something I like but I know it's a personal preference. It's worth while buying good quality bamboo shoots. You can soak the shoots in plain salted water to take out some of the aroma, then boil the shredded bamboo shoots in water. Remove from heat after boiled.
The bamboo shoots for this dish come is a bottle or jar that indicates bamboo shoots in/with bai yanang leaves. The shoots are partially shredded. But you will need to shred it all the way through to produce independent strands.