Recipe: Bamboo Shoot Salad – Gỏi măng

Recipe: Bamboo Shoot Salad - Gỏi măng

By Helen Le Published: August 10, 2016

    • Boil the bamboo shoot with enough water to cover together with 1/2 tsp salt. You can do this 2-3 times to remove the toxin in the bamboo shoot. Add 1/4 tsp turmeric powder. Then drain and squeeze out the excess water.
    • In a hot pan over medium heat, toss 1/4 cup white sesame seeds until they turn quite golden. Turn off the heat, let cool and crush roughly.
    • Season the pork belly with minced shallot, chicken stock and pepper (1/2 tsp each), 1 tbsp fish sauce.
    • Heat 2 tbsp vegetable oil in a pan, then fry 1 tsp minced garlic until fragrant. Toss in the meat and stir fry until it's no longer pink. Also add the steamed prawns.
    • In a large mixing bowl, mix together the bamboo shoots, carrots, the stir-fried pork and shrimp. Adjust the taste to your liking. Finally add the roasted sesame seeds and the chopped Vietnamese mint.
    • Transfer to a serving plate and sprinkle with some sesame seeds on top. This is a great dish to serve with rice or as an appetizer itself.

    Post By Helen Le (291 Posts)

    Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

    Website: → Danang Cuisine


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