Bamboo shoots are one of the ideal foods for family meals thanks to their nutritious health benefits. So today, let’s join TasteVN in the kitchen to make mixed salad with 3 recipes for bamboo shoot salad with pig’s tongue, beef, and delicious dried fish!
1. Bamboo Shoot Salad with Pig’s Tongue
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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Bamboo Shoot Salad with Pig’s Tongue Serves 4
Pig’s tongue 1 piece (about 400g) Fresh bamboo shoots 500 g Red onion 50 g Carrot 1 piece Ginger 1 piece Chili sauce 2 tablespoons Fish sauce 4 tablespoons Calamansi juice 4 tablespoons Vinegar 3 tablespoons Minced garlic 1 tablespoon Minced chili 1 tablespoon Rice paddy herb a little Vietnamese coriander a little Roasted peanuts 50 g Common spices a little (salt/ sugar/ monosodium glutamate)
How to Choose Good Pig’s Tongue
- Choose pig’s tongues that are thick, round, with a bright color, particularly lighter near the throat area.
- Do not choose pig’s tongues that are dark, bruised, have discoloration due to congestion, are slimy, or have an unpleasant or strange smell.
- You should buy pig’s tongues at supermarkets or reputable stores to ensure safety when using.
How to prepare Bamboo Shoot Salad with Pork Tongue
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Prepare the pork tongue
Buy pre-cleaned pork tongue from the market, wash it with diluted salt water, and rinse several times with water.
Put a pot of water on the stove, when the water boils, add sliced ginger and 1 tablespoon of vinegar, then add the pork tongue and boil for 20 minutes.
After that, remove it and soak it in cold water for 5 – 10 minutes to prevent the pork tongue from darkening, then slice it thinly for eating.
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Prepare the bamboo shoots and onion
Peel the bamboo shoots, remove the tough parts, wash thoroughly, and slice them thinly.
Peeled purple onion should be washed and cut into thin slices for eating.
Put a pot of water on the stove with 1 tablespoon of salt. When the water boils, add the sliced bamboo shoots and boil for about 30 minutes until the bamboo shoots turn yellow, then turn off the heat.
Then, put the bamboo shoots into a bowl of cold water for 5 minutes, then remove and drain to make the bamboo shoots crisper.
Add 1 tablespoon of sugar and 2 tablespoons of vinegar to the sliced purple onion, mix well, and soak for 10 minutes.
Tip: Soaking the onion with sugar makes it crunchy and reduces the sharp taste. Alternatively, you can soak the onion in ice water to lessen the pungent smell.
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Make the salad dressing
Heat a pan on the stove, add 4 tablespoons of fish sauce, 3 tablespoons of sugar, 1 tablespoon of monosodium glutamate, and stir well over low heat.
Add 3 tablespoons of calamansi juice, 2 tablespoons of chili sauce, 1 tablespoon of minced garlic, 1 tablespoon of minced chili, stir well, adjust the seasoning to taste, then turn off the heat.
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Toss the salad
Add the chopped pig tongue, onions, bamboo shoots, and julienned carrots to a bowl, then pour the prepared dressing over and mix well.
Add Vietnamese coriander and cilantro to the mixture, then mix well and top with peanuts to finish.
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Finished product
The pig tongue bamboo salad has an appealing color and an attractive aroma. The piece of pig tongue is both chewy and crunchy, combined with the naturally sweet and crispy taste of fresh bamboo, blended with a sweet and sour sauce that is slightly spicy, stimulating the taste buds immensely.
2. Beef bamboo salad
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty level
Easy
Ingredients for Beef bamboo salad For 4 people
Bamboo shoots 400 gr Beef 200 gr Minced garlic 1 tablespoon Minced chili 1 teaspoon Vinegar 3 teaspoons Fish sauce 1 tablespoon Cooking oil 2 tablespoons Roasted peanuts 50 gr Common spices A little (sugar/ monosodium glutamate/ seasoning powder/ pepper)
How to choose good beef
- Choose beef that is bright red with white streaks and yellow fat.
- The beef should be tender, with small muscle fibers, not too fine.
- When pressing the meat with your hand, it should have good elasticity and not stick to your hand.
- Choose beef with a natural fragrance, avoid beef with a foul or strange smell.
- Avoid beef that is pale green, dark red, with dark yellow fat, has white spots, is soft or mushy.
How to make Beef Bamboo Shoot Salad
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Prepare the bamboo shoots
Put a pot of water on the stove, when the water boils, add the bamboo shoots and boil for 3 – 5 minutes, then take them out to cool, rinse the bamboo shoots with water several times, drain, and tear into small bite-sized pieces.
Then, put another pot of water on the stove, add 1/2 tablespoon of seasoning powder, and put the torn bamboo shoots into the pot to boil for another 3 – 5 minutes, then take them out and drain.
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Prepare and stir-fry the beef
Heat a pan on the stove with 2 tablespoons of cooking oil. When the oil is hot, add 1 tablespoon of minced garlic and sauté until fragrant.
Then add the beef and stir-fry briefly. Season with 1/3 tablespoon of seasoning powder, 1/3 tablespoon of monosodium glutamate, and 1/4 tablespoon of pepper, stir evenly until the meat is just cooked, then turn off the heat.
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Mixing Bamboo Shoots
Put the boiled bamboo shoots into a bowl, add 1 tablespoon of fish sauce, 3 teaspoons of sugar, 3 teaspoons of vinegar, and 1 teaspoon of minced chili, mix well, and marinate for about 5 – 10 minutes.
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Completion
Add the stir-fried beef and finely chopped Vietnamese coriander to the marinated bamboo shoots, mix the mixture well and sprinkle peanuts on top to complete the dish!
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Final Product
The bamboo shoot beef salad has a fragrant smell and eye-catching colors. The tender beef pairs wonderfully with the crunchy bamboo shoots, complemented by a sweet and sour sauce that is extremely appealing, delicious, and hard to resist.
3. Dried Bamboo Shoot Salad with Snakehead Fish
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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty Level
Easy
Ingredients for Dried Fish Bamboo Shoot Salad Serves 4 people
Dried fish 1 piece Fresh bamboo shoots 500 gr White onion 1 bulb Carrot 1 piece Cucumber 2 pieces Lemon juice 2 teaspoons Fish sauce 1 teaspoon Vietnamese coriander a little Chili 1 piece Cooking oil 30 ml Roasted peanuts 50 gr Sugar 1 teaspoon Salt 1/2 teaspoon
Ingredient Image
How to Make Dried Fish Bamboo Shoot Salad
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Prepare the Bamboo Shoots
Peel and remove the hard parts of the bamboo shoots, wash them clean, and slice thinly.
Place a pot of water on the stove and add the bamboo shoots. When the water boils, cook the bamboo shoots for an additional 20 minutes, then remove and rinse with cold water, and let them drain.
Next, cut the bamboo shoots into thin strips and put them in a bag, squeezing hard to ensure they are completely drained.
Tip:- When boiling bamboo shoots, make sure they are submerged in water and do not cover the pot so that the toxins in the bamboo shoots can evaporate.
- Squeeze the bamboo shoots to drain them for a tastier salad that won’t release water.
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Prepare other ingredients
Carrots and white onions are peeled, washed clean, drained, and then cut into thin strips. Cucumbers are washed clean, deseeded, and cut into thin pieces.
Put the ingredients into one bowl, add 1/2 teaspoon of salt, 1/2 tablespoon of sugar, 1 teaspoon of lemon juice, mix well, and marinate for 20 minutes. After that, squeeze the ingredients to remove excess water.
Pick the leaves of the Vietnamese coriander, wash clean, and chop finely. Slice the chili into thin strips.
Tip: Marinating with salt will make the ingredients crisper.
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Fry the fish
Place a pan on the stove with 30ml of cooking oil. When the oil is hot, add the dried snakehead fish and fry over medium heat until golden brown on both sides, then turn off the heat.
Wait for the fish to cool, then tear it apart to get the fish meat.
How to prepare dried snakehead fish to reduce saltiness:- Method 1: You can soak the fish in rice washing water for 30 – 40 minutes and then drain it.
- Method 2: Soak the fish in diluted lemon juice for about 30 minutes as lemon can help neutralize the saltiness.
- Method 3: Alternatively, you can marinate the fish with a little sugar and lemon juice for 30 minutes to reduce the saltiness.
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Mixing the salad
Put the boiled bamboo shoots into a bowl, add 1 teaspoon of lemon juice, 1/2 tablespoon of sugar, and 1 teaspoon of fish sauce, and mix well.
Then add the marinated vegetables, shredded dried snakehead fish, finely chopped Vietnamese coriander, and sliced chili into the mixture and mix well. Sprinkle a little roasted peanuts on top to finish.
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Final product
The dried bamboo shoot salad with snakehead fish has an appealing color and an aroma that stimulates the taste buds. The bamboo shoots are crispy and delicious, naturally sweet, combined with crunchy fish pieces and just the right seasoning, making it a wonderful combination.
How to choose fresh and delicious bamboo shoots
- Choose bamboo shoots that are yellow, still fresh, with thin skin, crisp, and juicy.
- The root has a rough shape, with large and small segments evenly distributed, and a straight body.
- Do not buy bamboo shoots that are wilted, scratched, have yellow leaves, or have a strange smell.
How to boil bamboo shoots to quickly remove toxins without bitterness
- When you buy them, you should peel the outer skin, boil several times, and rinse with cold water.
- You can boil them 2 – 3 times and then soak them in rice water for about 2 days. You should change the rice water frequently to prevent the bamboo shoots from spoiling.
- When you buy bamboo shoots, you can leave the skin on, boil the bamboo shoots with rice water and add a few slices of seedless chili for about 2 – 3 times.
With 3 ways to make bamboo shoot salad with pig tongue, beef, and dried snakehead fish that is delicious and appealing with an incredibly simple method, why not head to the kitchen with TasteVN right away!
*Refer to images and recipes on the YouTube channel: Cooky TV, Feedy Delicious Dishes, and Cooking Fanatic.
