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Bamboo Shoots With Shrimp And Meat (Goi Mang Tom Thit)
Ingredients
- 1 can bamboo shoots - (5 ounce)
- 4 ounce pork thinly sliced
- 4 ounce raw shrimp shelled and deveined
- 1 Tbsp. vegetable oil
- 1 x garlic clove minced
- 2 x shallots or possibly white part of 2 scallions minced
- 2 tsp fish sauce (nuoc mam) Freshly-grnd white pepper to taste
- 2 Tbsp. toasted sesame seeds
- 3 Tbsp. roasted peanuts minced
- 4 ounce shrimp chips
Directions
- Slice the bamboo shoots 1/8-inch thick, then cut into strips about 1/4-inch wide; shred the pork into thin strips. Cut the shrimp in half and then into strips.
- Heat a frying pan over high heat and add in the oil. Fry the garlic and shallots, then add in the pork; keep stirring till there is no trace of pink visible. Add in the shrimp, then the bamboo shoots; stir well to combine. Add in the fish sauce and white pepper, then the sesame seeds, minced peanuts, and minced mint leaves. Mix well and transfer to a serving platter.
- Serve either immediately, warm, or possibly several hrs later at room temperature, with the shrimp chips.
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