Soop Nor Mai, also known as Tam Nor Mai or Yum Nor Mai, is a classic Isaan bamboo shoot salad made with shredded bamboo shoots, chilies, herbs, lime juice, fish sauce, toasted rice powder, and Pla Ra.
Even though the word soop sounds like soup, this dish is absolutely a salad. It’s tossed, not simmered, and eaten with sticky rice, just like Som Tum or Laab.
For more Isaan dishes you’ll love, try Som Tum, the classic spicy papaya salad, Laab Moo, a simple and savory minced meat salad, Gai Yang, Thai grilled chicken with smoky flavor, and sticky rice, the essential pairing for Isaan meals.
Jump to:
- What Is Soop Nor Mai?
- Why Bamboo Shoots Are So Common in Isaan Food
- Bamboo Shoot Options in the US
- Ingredients
- How to Make Soop Nor Mai
- How to Serve Bamboo Shoot Salad
- Why This Isn’t Som Tum (But Feels Similar)
- Storage Notes
- Suwanee's Top Tips
- More Isaan Recipes to Try Next
- Frequently Asked Questions
- Related and Pairing
- Soop Nor Mai (Isaan Bamboo Shoot Salad)
- Hi there, I’m Suwanee!
What Is Soop Nor Mai?
Soop Nor Mai (ตำหน่อไม้) is an Isaan and Lao-style bamboo shoot salad. The name confuses a lot of people because there’s no broth involved. In Isaan dialect, soop refers more to mixing or tossing than soup as we think of it in English.
Flavor-wise, it sits right between Som Tum and Laab. It has the acidity and heat of papaya salad, plus the savory depth and toasted rice texture you get in laab, just made with shredded bamboo shoots instead of meat.
If you love bold Thai food with heat, funk, crunch, and tang, this bamboo shoot salad belongs on your table.
Why Bamboo Shoots Are So Common in Isaan Food
Bamboo is everywhere in northeastern Thailand. Growing up in Surin, we had huge bamboo clumps right in our backyard. Fresh bamboo shoots were abundant, seasonal, and affordable, so they naturally became part of everyday Thai dishes.
In Isaan cuisine, bamboo shows up in soups, curries, stir fries, and especially salads like this one. It’s crunchy, absorbs flavor beautifully, and pairs perfectly with spicy, sour dressings.
Bamboo Shoot Options in the US
- Fresh bamboo shoots are uncommon in the US since they require the right variety, harvested young, then peeled and cleaned by hand. Most home cooks rely on store bought bamboo shoots from Asian markets, which is exactly what this recipe is designed for.
- Brined bamboo shoots, often sold loose in large tins, are a great option if you find them. Boil briefly to remove bitterness, then shred.
- Canned or jarred bamboo shoots are the most common and work well. Rinse thoroughly and shred before using, choosing long and young, tender bamboo tips when possible.
- Vacuum sealed bamboo shoots in plastic bags are a solid backup. Rinse, boil, and shred, and they’ll work perfectly for this salad.
Ingredients
Soop Nor Mai is one of those Thai dishes that tells you exactly where it comes from. Simple ingredients, bold flavor, and zero shortcuts. It’s crunchy, spicy, funky, and deeply satisfying. This is a traditional Isaan-style ingredient list. Adjust heat and salt to taste.
- Shredded bamboo shoots. Fresh or canned, boiled and rinsed, then pulled apart into thin strips.
- Shallots. Thinly sliced for sweetness and bite.
- Green onions. Adds freshness and crunch.
- Culantro. Herbal and bright.
- Mint. Cooling and aromatic.
- Chili flakes or Prik Bon. Heat level is up to you.
- Fish sauce. Salty backbone of the dressing.
- Pla Ra. Fermented fish sauce for deep Isaan flavor.
- Lime juice. Sharp acidity to balance everything.
- Toasted rice powder (Khao Khua). Nutty texture that thickens slightly.
- MSG. Optional but traditional for savory depth.
- Water. Used to loosen the dressing just enough.
See recipe card below for exact recipe quantities.
How to Make Soop Nor Mai
- Prepare the Bamboo. Whether fresh or canned, bamboo shoots should always be boiled first. Add them to a pot of water with a small pinch of salt, bring to a boil, and cook for about 5 minutes to remove bitterness or canned flavors. Drain, rinse with cold water, then shred finely using a fork or skewer.
- Build the salad. Add shredded bamboo shoots to a mixing bowl along with shallots, green onions, and culantro. Add chili flakes, fish sauce, pla ra, lime juice, MSG if using, and a small splash of water.
- Toss and taste. Mix until evenly coated. Adjust seasoning so the salad tastes spicy, sour, salty, and lightly funky, with good balance.
- Garnish and serve.Transfer to a plate and finish with mint leaves and a light sprinkle of toasted rice powder. Serve immediately.
How to Serve Bamboo Shoot Salad
Serve this salad the Isaan way with sticky rice and grilled meats like gai yang or moo ping. It also works well as part of a Thai spread alongside Som Tum, Laab, and simple soups. This is a shared dish meant to be scooped and eaten casually.
Why This Isn’t Som Tum (But Feels Similar)
Soop Nor Mai is often compared to Som Tum because both are spicy Thai salads with lime, chilies, and fish sauce. The difference is texture and depth.
Som tum is crisp and juicy from papaya. Soop Nor Mai is softer, shredded, and more savory thanks to toasted rice and pla ra. Think of it as the bridge between salad and laab.
Storage Notes
This salad is best eaten fresh. You can refrigerate leftovers for up to one day, but the herbs will soften and the flavor will intensify. Stir before serving again.
Suwanee's Top Tips
- Always boil bamboo shoots first. This removes bitterness from fresh bamboo and any canned or brined flavor from store-bought bamboo. Five minutes is enough.
- Shred by hand for best texture. Use a fork, skewer, or your fingers. Bamboo should be fibrous and slightly fluffy, not chopped.
- Rinse canned or vacuum-sealed bamboo very well. This helps keep the salad clean-tasting and balanced.
- Pla ra varies by brand. Start with less, then add more to taste. Stir the bottle before measuring.
- Toasted rice powder adds body. It thickens the dressing slightly and helps the flavors cling to the bamboo.
- MSG: Optional. Can be omitted without affecting balance or use sugar instead.
- Herbs: Culantro and mint are traditional. Use what’s available, but keep at least one fresh herb. Cilantro is a great substitute.
More Isaan Recipes to Try Next
- Som Tum Pu Pla Ra Green Papaya Salad
- Gaeng Nor Mai, a tradtional Isaan bamboo soup
- Gaeng Om Gai, a herb forward Isaan soup with chicken.
- Leng Saap, a spicy pork bone soup.
- Learn more about Isaan cuisine through this Isan food guide
Frequently Asked Questions
It can be if you skip fish sauce and pla ra, but traditionally it is not vegetarian.
It can be. Adjust chili flakes to your comfort level.
You can prep ingredients ahead, but mix right before serving for best texture.
Related and Pairing
Looking for other recipes like this? Try these:
Soop Nor Mai (Isaan Bamboo Shoot Salad)
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Diet: Low-Carb
Description
Soop Nor Mai, also known as Tam Nor Mai or Yum Nor Mai, is a classic Isaan bamboo shoot salad made with shredded bamboo shoots, chilies, herbs, lime juice, fish sauce, toasted rice powder, and Pla Ra.
Ingredients
- 1 lb bamboo shoots, fresh or canned, boiled until tender, rinsed well, and shredded by hand
- ½ cup shallots, thinly sliced
- 2 stalks green onions, sliced
- ⅓ cup culantro, roughly chopped. Cilantro works too.
- ¼ cup mint, roughly chopped
- ½–1 tablespoon chili flakes, adjust to heat preference
- 3 tablespoons Pla Ra, stirred well before measuring
- 2 tablespoons fish sauce
- 2 ½ tablespoons lime juice, freshly squeezed
- 1–2 tablespoons toasted rice powder (khao khua), adjust as needed.
- 3 tablespoons water, to loosen dressing
- ½ teaspoon MSG, optional but traditional
Instructions
- Prepare the Bamboo. Whether fresh or canned, bamboo shoots should always be boiled first. Add them to a pot of water with a small pinch of salt, bring to a boil, and cook for about 5 minutes to remove bitterness or canned flavors. Drain, rinse with cold water, then shred finely using a fork or skewer.
- Build the salad. Add shredded bamboo shoots to a mixing bowl along with shallots, green onions, and culantro. Add chili flakes, fish sauce, pla ra, lime juice, MSG if using, and a small splash of water.
- Toss and taste. Mix until evenly coated. Adjust seasoning so the salad tastes spicy, sour, salty, and lightly funky, with good balance.
- Garnish and serve.Transfer to a plate and finish with mint leaves and a light sprinkle of toasted rice powder. Serve immediately.
Notes
- Always boil bamboo shoots first. This removes bitterness from fresh bamboo and any canned or brined flavor from store-bought bamboo. Five minutes is enough.
- Shred by hand for best texture. Use a fork, skewer, or your fingers. Bamboo should be fibrous and slightly fluffy, not chopped.
- Rinse canned or vacuum-sealed bamboo very well. This helps keep the salad clean-tasting and balanced.
- Pla ra varies by brand. Start with less, then add more to taste. Stir the bottle before measuring.
- Toasted rice powder adds body. It thickens the dressing slightly and helps the flavors cling to the bamboo.
- MSG: Optional. Can be omitted without affecting balance or use sugar instead.
- Herbs: Culantro and mint are traditional. Use what’s available, but keep at least one fresh herb. Cilantro is a great substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Isaan food
- Method: Boiling, Salad
- Cuisine: Isaan Recipe, Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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