Serves 4

14 oz (~3 cups) bamboo shoots cut into long slivers
8 cloves garlic finely minced
2 tablespoons fish sauce
4 tablespoons fresh lime juice (~juice of 1 large lime)
4-6 red bird’s eye chili peppers finely chopped (substitute 1 tablespoon ground red chili peppers)
1/2 tablespoon sugar
1 scallion finely chopped
1/2 cup cilantro finely chopped
1/2 cup mint finely chopped
4 kafir lime leaves finely chopped (subsitute 1/2 tablespoon grated lime peel)


In a medium sized pot, bring water to a vigorous boil on high heat. Add the bamboo and boil for about 5 minutes. Drain thoroughly and set aside to cool for 10 minutes.

In a large bowl, place the bamboo with all the other ingredients and toss together until thoroughly combined. To get the best and most traditional results, use your hands to mix everything, gently squeezing the ingredients together to fuse the flavors. Place on serving plate and serve with Sticky Rice.