How To Make Thai Bamboo Shoot Salad (Soop Naw Mai)

How To Make Soop Naw Mai (Thai Bamboo Shoot Salad)

Course: Salad, Side Dish
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 17 minutes
Preparing raw bamboo shoots: 1 hour 15 minutes
Total Time: 32 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make Thai-style bamboo shoot salad (Soop Naw Mai) with its spicy, savory, umami, tangy, nutty and refreshing taste. It's easy and addicting!
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Ingredients

  • 300 gr boiled bamboo shoots
  • 1 stalk green onion , thinly sliced at an angle
  • 1 medium purple onion , peeled and sliced thinly
  • 1 handful of fresh mint
  • 1 handful or fresh cilantro leaves
  • 2 Tbsp toasted sticky rice powder

Dressing:

Instructions

  • Combine all ingredients for the dressing and set aside

Prepare the bamboo shoots:

  • If you use fresh unprepared bamboo shoots, bring a large pot of water to a boil. Boil the bamboo shoots for about 45-60 minutes with 1 Tbsp of sugar. This will help to reduce the pungent smell and the bitterness of the shoots
  • Trim away the outer layer by layer and then slice the shoots into strips 
  • If you use preboiled bamboo shoots, bring a large pot of water to a boil. Boil the bamboo shoots for about 2 minutes with 1 Tbsp of sugar. This will help to reduce the pungent smell. Discard the boiling water and then cut into desired shapes and sizes (if not already pre-cut)

Prepare the toasted rice powder (khao khua):

  • Preheat a small to medium skillet on high heat without any oil. Once hot, put in one handful of sticky rice and use a wooden spoon to move it around and let it toast until golden brown, about 15 minutes. You can even smell the nuttiness. Set aside to let it cool down before grinding into a coarse powder
  • Put the toasted rice into a food processor/ blender and process into a coarse powder and let it cool and store in an air-tight container. You can do this a night before if you prefer

Assembling the salad (Recommended to do so right before serving):

  • Add sliced purple onions, green onion, chili powder, dressing. and finish with toasted rice, mint and coriander leaves. Tossed to mix everything. Have a taste and adjust by adding more fish sauce and/or sugar if necessary
  • I like my soop naw mai served cold. If you like it cold, chill it in the refrigerator before serving