Tuesday, June 28, 2011

Bamboo Shoot and Pork Soup (Naw Mai Moo Nam)

Thai Translation - Naw Mai = Bamboo Shoot, Moo = Pork, Nam = Water

This soup is a distinctly northern dish. It is made with fresh bamboo shoots that are cut from the base of certain types of bamboo plants. The shoots are then shredded and boiled with pork bones to make a delicate soup with soft pork meat.

Bamboo shoots can be purchased in jars or tins from Asian grocery stores. You should endevour to buy whole bamboo shoots rather than the pre-cut ones as they will have a better flavour for the soup. Some Asian grocery stores will also have the fresh ones which are much better to use though!

Cooking Time - 1 hour
Preparation Time - 10 minutes

Serves 4

1-2 fresh bamboo shoots
150g meaty pork bones
1 litre chicken or pork stock
1 tsp soy sauce

  1. Prepare the bamboo shoots by removing the outer hard layers and finely cut the soft inside sections. Remove any excess fat from the pork.
  2. Bring your stock to the boil and add the bamboo shoots and pork.
  3. Bring soup to the boil again and reduce heat to a simmer.
  4. Cook for approximately 30-45 minutes or until the pork is tender.
  5. Season with soy sauce and serve.

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