No hien is a bamboo salad cooked with yanang extract. You can find canned yanang extract in Asian supermarkets.
For 4 people
400 g bamboo shoots
200 ml yanang extract
100 g ground pork
4 shallots, minced
3 tablespoons fish sauce
1 tablespoon unfiltered fish sauce (pa dek)
2 tablespoons ground raw glutinous rice
3 tablespoons puffed rice or toasted sesame seeds
Fry the shallots in oil at 170 ° C for 3 minutes or until golden brown. Drain and set aside.
Line up three or four toothpicks in your fingers to form a comb and taper the bamboo shoots. Cook the bamboo shoots in salted water for 20 minutes to remove the bitterness and drain.
Brown the meat in a large saucepan with oil for 5 minutes. Add the bamboo, fish sauce, yanang extract and simmer with the lid closed for 5 minutes. Stir in the thick fish sauce after boiling.
Stir in the ground glutinous rice and cook for another 10 minutes.
Remove the pan from the heat and stir in 2 tbsps of fried shallots.
Top with remaining fried shallots and puffed rice or toasted sesame seeds before serving.