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
Scale
- 1 lb bamboo shoots, fresh or canned, boiled until tender, rinsed well, and shredded by hand
- 1/2 cup shallots, thinly sliced
- 2 stalks green onions, sliced
- 1/3 cup culantro, roughly chopped. Cilantro works too.
- 1/4 cup mint, roughly chopped
- 1/2–1 tablespoon chili flakes, adjust to heat preference
- 3 tablespoons Pla Ra, stirred well before measuring
- 2 tablespoons fish sauce
- 2 1/2 tablespoons lime juice, freshly squeezed
- 1–2 tablespoons toasted rice powder (khao khua), adjust as needed.
- 3 tablespoons water, to loosen dressing
- 1/2 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