Sup Nor Mai or bamboo shoot spicy salad

Main Ingredient

Bamboo shoot     300 g.
Yaa-nang leaves     20 leaves
Fermented fish sauce     50 g.
Salt     5 g.
Fish sauce     12 g.
Lime juice     30 g.
Parsley plants     2
Spring onion     20 g.
Mint leaves     10 g.
Roasted white sesame     3 g.
Ground chilli     5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Cooking Method    

    * Burn the bamboo shoot and scrape to strips
    * Pound Yaa-nang leaves, squeeze out the juice
    * Boil the juice in water, add bamboo shoot and boil once, mix fermented fish sauce, salt and fish sauce
    * Dip up bamboo shoot in bowl, seasoning with lime juice and ground dried chillies, mix well
    * Dip up in cup, sprinkle with sesame, parsley, spring onion, mint leaves and serve with fresh vegetables