Thắng cố - Vietnamese Bamboo Shoot Salad

Ingredients

• 200g (7 oz) bamboo shoots, thinly sliced 200g (7 oz) bamboo shoots, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves 1 cup fresh Thai basil leaves
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, thinly sliced 1 red chili, thinly sliced

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a pot of boiling water, blanch the bamboo shoots for 2 minutes. Drain and rinse with cold water.
2. 2.
   In a large bowl, combine the bamboo shoots, carrot, cucumber, bell peppers, mint leaves, cilantro leaves, and Thai basil leaves.
3. 3.
   In a small bowl, whisk together the lime juice, fish sauce, minced garlic, and sliced chili to make the dressing.
4. 4.
   Pour the dressing over the salad and toss gently to combine.
5. 5.
   Let the salad marinate in the dressing for at least 30 minutes before serving.
6. 6.
   Serve the Thắng cố chilled and garnish with additional herbs if desired.

Treat your ingredients with care...

• Bamboo shoots — Make sure to slice the bamboo shoots thinly for a better texture in the salad.
• Thai basil — If Thai basil is not available, you can substitute it with regular basil or mint leaves for a similar flavor profile.

Tips & Tricks

• To add an extra layer of flavor, you can lightly toast the sliced bamboo shoots in a dry pan before adding them to the salad.
• For a spicier kick, add more sliced chili or a dash of chili sauce to the dressing.
• If you prefer a sweeter taste, you can add a teaspoon of honey or sugar to the dressing.

Serving advice

Thắng cố is best served chilled as an appetizer or side dish. It pairs well with grilled meats, such as lemongrass chicken or beef skewers. Serve it on a platter or individual plates, garnished with extra herbs for an attractive presentation.

Presentation advice

Arrange the colorful vegetables and herbs on a platter, creating an appealing visual contrast. Drizzle the dressing over the salad just before serving to maintain its freshness and vibrant colors.