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I remember the very first time I made bamboo shoot soup. I have sầu always thrown it directly into lớn my pot after a quick rinse from the accompanying brine. It’s already cooked so why not? My soup always turned out so yellow with an overpowering smell. I never really enjoyed it that way và didn’t underst& what I did wrong.

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I eventually learned that the bamboo shoots taste so much better if you rinse and boil the bamboo shoots at least once before use. Even if the bamboo shoots are already cooked & stored in brine, it’s still best to lớn boil them again before use.


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If you are using dried bamboo, it’s more labor-intensive as you’re going to have lớn presoak then boil it a couple of times. Boil, drain, rinse, và repeat as necessary until the overpowering smell & the harsh yellow color are gone. For this reason, I stiông chồng to canned bamboo but more preferably, the ones in vacuumed sealed bags as pictured below..

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Once properly prepped, bamboo shoots are delicious with a nice crunchy texture. You can add bamboo shoots khổng lồ soups or stir-fries. For this recipe, I’m adding bamboo shoots to lớn chicken soup. Recipe below. Happy cooking.

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Vietnamese Chicken Soup with Bamboo Shoots (Canh Ga Nau Mang)

Serves 4-6

Ingredients

12 oz chicken thighs cut into lớn bite kích thước pieces1 lb bamboo shoots (canned or semi-fresh bamboo in vacuumed sealed bags)2 teaspoons sea salt2 teaspoons granulated sugar2 teaspoons chicken bouillon powder5 cups water2 tablespoons oil1 tablespoon minced shallots1 tablespoon minced garlic4 scallions (slice thin; separate whites & greens)Pinch ground blachồng pepper

Instructions

In a medium-kích cỡ bowl, marinate the chicken with half the amount of fish sauce, salt, sugar and chicken bouillon powder for at least 30 minutes.Prep the bamboo: Discard the liquid from the bag or can. Rinse the bamboo shoots then boil in water for about 5 minutes. Remove sầu from the boiling water & give sầu it a final rinse. Bamboo is now ready for use. In a separate medium-size bowl, combine bamboo with the remaining seasonings (fish sauce, sea salternative text, sugar & chicken bouillon powder.)In a medium-kích thước pot, heat oil and saute the shallots, garlic và whites of scallions until fragrant (about 15 seconds). Add in the marinated chicken & all of its marinade. Give sầu it a quiông xã toss in the aromatics (about 30 seconds). Add water to the stock pot. Turn up the heat khổng lồ a boil then reduce heat lớn a low simmer and cook for 20 minutes. Scoop away any impurities that float khổng lồ the top.Add marinated bamboo shoots & continue lớn cook for 10 minutes.Turn off heat & garnish with ground black pepper and remaining scallions.
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