Stir fried bamboo shoots with pork (Koua Naw Mai)

Language

Friday, May 17, 2019

Andy souvanhphukdee

In Luang Namtha, crab paste goes with bamboo shoots like a horse goes with a cart. If there is no crab paste, shrimp paste may be substituted. For a fast, less calorific version, substitute pre-cooked pork rinds for the pork skin and use oil for frying instead of pork fat.

Kees Sprengers

Ingredients

1 kg (2 lb) for fresh small bamboo shoots, boiled, or 500 g (1 lb) canned shoots; 400 g (14 oz) for pork shoulder or similar, prepared as follows: pork fat trimmed from skin and meat, sliced thinly pork skin, palm-size piece, finely sliced lean pork, sliced in 1.5 x 4 cm (1 x 2 in) strips across the grain; 1 bundle rice vermicelli, soaked for a few minutes in boiling water and drained; 3 large of cloves garlic, minced roughly; 3 green chilies, cut into vertical slivers, including seeds (about 6 slivers per chili); 1 T field crab paste (or substitute 2 teaspoons of shrimp paste); 5 small or 3 large kaffir lime leaves, torn in half or thirds; Fish sauce (2T); Soy sauce (2T);Oyster sauce (2T); 1 t sugar; To finish coriander (small bunch, no roots) and spring onion greens (a small handful).

Method
1. To prepare each fresh bamboo shoot, cut off the top third, halve the remaining shoot vertically and slice each half into pieces approx 1 x 4 cm x 2 mm (1 x 2 x ¼ in).
2. Heat a wok on high, add pork fat and pork skin and fry until the pork skin is crisp and brown and the pork fat has rendered down. Remove the pork skin to a bowl and set aside (or substitute with market-bought pork rinds).
3. Add minced garlic to the rendered fat in the wok (add 3 tablespoons of oil if not using pork fat). When the garlic turns golden, add the chilli slivers, crab paste and then the sliced pork. Stir fry briefly. Add lime leaves followed by the sliced bamboo shoots, sliced pork skin, 1 tablespoon each of fish sauce, soy sauce, and oyster sauce and 1 teaspoon of sugar.
4. Continue to stir fry for 4 minutes or until the bamboo shoots and pork are cooked.
5. Add drained rice vermicelli and pre-made pork rinds if using. Toss lightly to mix and heat through. Taste and adjust soy sauce.
6. Hold over the wok one small bunch of coriander leaves and a handful of spring onion greens, cut into 3 cm (1 in) lengths into the wok, mix together and serve.

Variation

add long bean or kaffir lime leaves (not effect to the taste)

Most of information comes from Food from Northern Laos (The Boat Landing Cook book)