Soop naw mai is a Northeastern traditional dish. It is less popular than som tum (green papaya salad) among people in Bangkok, but tastes great. I personally like it better than som tum.
One thing that you should know is that when you add the fish sauce, the dish may develop a strong smell. Don't worry. The smell does not reflect the taste at all.
One thing that you should know is that when you add the fish sauce, the dish may develop a strong smell. Don't worry. The smell does not reflect the taste at all.
2 tablespoons toasted rice
½ lime
1 teaspoon ground dried chili pepper
2 green onion, sliced
1 teaspoon fish sauce
½ bottle bamboo shoots
½ lime
1 teaspoon ground dried chili pepper
2 green onion, sliced
1 teaspoon fish sauce
½ bottle bamboo shoots
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. Boil the shredded bamboo shoots in water or its juice. Remove from heat after boiled.
Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
Add more chili pepper, if you like it hot. If you find that you overseason the dish, add more ground toasted rice to tone down the seasonings.
Serve with sticky rice.
Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.
Add more chili pepper, if you like it hot. If you find that you overseason the dish, add more ground toasted rice to tone down the seasonings.
Serve with sticky rice.
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