Naw-o (piclked bamboo shoots) - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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คลิ๊กเพื่อดูรูปใหญ่่Naw-o (piclked bamboo shoots)

No-o refers to bamboo shoots that have a strong smell by the process of quick pickling (2-3 days). Some recipes pickle the shoots with the peels and take off the peel just before boiling. Boiling should be rather long for a good result. (Bunyang Chumsi, 1999, p. 7284; Nongyao Wiriya, personal communication, July 2, 2007)


1.	Bamboo shoots (No mai phai ruak)	2	0
2.	Salt	2	Tsp.
3.	Dried Chili spur pepper	5	0
4.	Kaffir lime leaves	2	0

1	2	3
4

1. Shred fresh bamboo shoots from the lowest part up leaving the top end intact.
2. Soak in plain water for 2 days.
3. Boil in water with 1 tsp salt until cooked.
4. Make chili sauce to be eaten with the bamboo shoots by pounding together roasted dried chilies and 1 tsp salt. Add finely sliced kaffir lime leaves. Stir to mix.

Be sure the pickled bamboo is boiled and cooked well.

Bunyang Chumsi. (1999). No. In Saranukrom Wattanathamthai Phak Nuea (Vol.14,�
��pp.7281-7285). Bangkok:The Siam Commercial Bank Foundation for the Encyclopedia of
�� Thai Culture.


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