Soop Nor Mai (Isaan Bamboo Shoot Salad)
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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
. 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.
- 2
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.
- 3
Mix until evenly coated. Adjust seasoning so the salad tastes spicy, sour, salty, and lightly funky, with good balance.
- 4
Transfer to a plate and finish with mint leaves and a light sprinkle of toasted rice powder. Serve immediately.