BAMBOO SALAD (Choup Noh Mai)

Ingredients:

1 cup Bamboo with Bai Yanang

3 tablespoons shallot, finely chopped

1 teaspoon Ground Hot Chili

1 tablespoon Fish Sauce

1 tablespoon rice powder, roasted until golden brown

1 1/2 tablespoons lime juice

8 mint leaves

Chinese cabbage

Thai Mortar

Instructions:

1. Slice the bamboo and bring to a boil in bai yanang juice for 5 minutes. Remove from heat.

2. In a mortar, gently grind bamboo. Add fish sauce, lime juice, rice powder, chili and shallots. Mix well.

3. Serve with Chinese cabbage and garnish with mint.