Ready-to-sliced bamboo shoots 500g, 1kg (for export)

Ingredients:

Fresh bamboo shoots 71.4%; water 26.0%; salt 2.0%; acidity regulator (INS330) 0.5%; preservative (INS211) 0.1%

Instructions for use:
Remove water, wash. Blanch in boiling water. Boil with kho quet, lemon fish sauce, sesame salt. Cook soup, hot pot or stew with pork ribs, goose, chicken, duck, bird, fish, goat, beef... Use to prepare vegetarian dishes, make salads.

Dish 1: Bamboo shoot soup with duck meat

Ingredients:
- 500 gr bamboo shoots
- Coriander, onion, ginger, onion, chili
- 2 tablespoons pineapple syrup
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 tablespoon fish sauce
Processing:
Remove water from bamboo shoots, wash and blanch in boiling water.
Stir-fry the bamboo shoots separately to absorb the spices with 1/4 of the salt and 1 tablespoon of fish sauce, stir-fry for about 5 minutes and then wait to add them to the stewed duck.

- Wash the duck with crushed ginger mixed with white wine. Boil water and dip the duck in it to reduce the smell and foam. Let the duck drain, then cut into bite-sized pieces and marinate with crushed ginger and garlic, syrup, molasses, fish sauce, and remaining salt for 20-30 minutes

- Put in a pot and stir-fry over high heat until firm. Add water after stir-frying and cook for about 2-3 minutes.

- Add the bamboo shoots and simmer over low heat until both main ingredients are absorbed and tender.

Dish 2: Carp cooked with bamboo shoots
Ingredients:
- Carp: 1 kg
- Bamboo shoots: 300 g
- Shallots: 1 bulb
- Chili: 1 fruit
- Tamarind or star fruit: 2-3 fruits
- Onions, dill, Vietnamese coriander
- Tomatoes: 3-4 fruits
- Raw vegetables to eat with
- Spices: cooking oil, seasoning powder, seasoning powder, MSG.
Processing:
Step 1: Scale the carp, remove the intestines and wash with salt. If the fish is big, cut it in half, otherwise leave it whole.
Step 2: Wash the tomatoes, cut into wedges, wash the onions, Vietnamese coriander, and dill and chop them.
Step 3: Drain the bamboo shoots, wash them, blanch them in boiling water, and drain.
Step 4: Saute the chopped shallots with cooking oil, add the tomatoes and stir-fry briefly. Add 1 tablespoon of seasoning powder to soften the tomatoes quickly. Then add 1 bowl of water and simmer.
Step 5: When the pot of sour soup boils, add the bamboo shoots and fish. You should add the fish when the soup is boiling because that way the fish will not smell fishy. Then add 2 peeled tamarinds, season to taste. Bring the pot of sour soup to a boil, then reduce the heat so that the pot of sour soup simmers and the fish is cooked.

Step 6: Take out the ripe tamarinds, squeeze out the sour water and peel off the skin. Add chopped onions, dill, and 2 tablespoons of MSG. Serve the sour soup with bamboo shoots in a bowl and serve hot.

Dish 3: Bamboo shoots braised with mushrooms and beans
Ingredients
Fresh bamboo shoots, mushrooms
2 blocks of tofu
Cooking oil, shallots
Seasoning powder, MSG, soy sauce, chili powder
Processing:
Remove the water from the bamboo shoots, wash them, blanch them in boiling water, drain
Cut the mushrooms, soak them in salt and wash them.
Cut the tofu into bite-sized squares.
Put the bamboo shoots and mushrooms in a bowl, season with seasoning powder, MSG, chili powder, soy sauce, and mix well.
Add oil to the pan, saute the shallots until fragrant, then add the bamboo shoots and mushrooms. Then add water to cover the bamboo shoots. Boil for 3 minutes, then add the sliced ​​tofu. Simmer over low heat for a bit and when the water has reduced a bit, season to taste. Test the bamboo shoots to see if they are cooked, add the shallot leaves, mix well and sprinkle with pepper.