Shan-Style Salad of Bamboo Shoots with Fermented Soybean Cake Dressing (หน่อโก้; Naaw Go:H)

จัดทำโดย หนุมาน
NaawGoH

Naaw go:h, a Shan-style seasonal salad, is a dish commonly made by the Shan people during the rainy season, using freshly foraged ingredients. Consisting of shredded, cooked bamboo shoots and herbs with a glossy, earthy-like dressing, the salad reflects the moist soil from which the bamboo sprouts after the rains. The use of whole, elongated Vietnamese coriander leaves and sliced, angular young ginger leaves visually mirrors the structure of the bamboo plant.

The dressing for this salad is prepared by frying a paste in pork lard or cooking oil; the paste includes roasted dried bird’s eye chilis, roasted garlic, powdered soybean cake and salt and, occasionally, roasted shallots or a small piece of fresh turmeric are incorporated. This mixture bestows a harmonious blend of salty-spicy, rich, and nutty undertones upon the salad, complemented by a subtle yeasty essence.

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

NaawGoH
Shan-Style Salad of Bamboo Shoots with Fermented Soybean Cake Dressing (หน่อโก้; Naaw Go:H)
Naaw go:h, a Shan-style seasonal salad, is a dish commonly made by the Shan people during the rainy season, using freshly foraged ingredients. Consisting of shredded, cooked bamboo shoots and herbs with a glossy, earthy-like dressing, the salad reflects the moist soil from which the bamboo sprouts after the rains.
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine Northern Thai Cuisine, Shan cuisine
Servings 4

Ingredients
  

For the paste

  • 5 dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนูแห้ง) roasted
  • 5 cloves Thai garlic (กระเทียมไทย) roasted
  • 1/4 teaspoon rock salt (เกลือสินเธาว์)
  • 1 tablespoon fermented soy bean cake (tua nao)(ถั่วเน่า) grilled and pounded to powder

Instructions
 

  • Remove the outer layer from the bamboo shoots.
  • Shred the bamboo shoots using a knife.
  • Place the shredded bamboo shoots in a pot of boiling water with salt. While boiling, taste occasionally to check for bitterness. To reduce bitterness, change the water until the bamboo shoots are cooked and the bitterness is tamed.
  • Once boiled, measure out the shredded bamboo shoots.
  • Cut the young ginger leaves at a 45-degree angle into thin slices.
  • Set aside hand-picked whole Vietnamese coriander leaves.

Prepare the Paste:

  • Roast dried Thai bird’s eye chilis and garlic cloves.
  • In a mortar: Add the roasted chilis and salt.
  • Add the roasted garlic.
  • Add fermented soybean cake powder (or one disk).
  • Pound the mixture until it forms a smooth paste.

Fry the Paste:

  • Heat pork lard or cooking oil in a pan.
  • Add the seasoning paste.
  • Fry the paste until it is fragrant.

Assemble the Salad:

  • In a bowl, mix the following:
  • Boiled shredded bamboo shoots.
  • Sliced ginger leaves.
  • Vietnamese coriander leaves.
  • Add the fried seasoning paste to the mixture.
  • Mix everything together.
  • Serve the salad and enjoy.
Keyword Thai salad (ยำ และ พล่า), Northern Thai cuisine (อาหารไทยภาคเหนือ, อาหารเมือง)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 250 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!