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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Pickled Bamboo Shoots with Chili Serves 4
Fresh bamboo shoots 1.5 kg Fresh chili 6 pieces Garlic 2 cloves Lemon 1 piece Cooking vinegar 100 ml Fish sauce 100 ml Salt 100 gr Granulated sugar 100 gr
How to Choose Fresh Bamboo Shoots
- Choose fresh bamboo shoots that are yellow, with rough shapes, evenly large and small sections, straight and not bent.
- Visually inspect to see that the bamboo shoots have thin, crispy skin, and are juicy.
- Do not buy bamboo shoots that show yellow leaves, have spots on the surface, or have thick skin.
- Do not choose bamboo shoots that are wilted, have many scratches, or have an unusual smell.
Tools needed
Container, bowl, strainer, knife, scissors, chopping board,…
How to make pickled bamboo shoots with chili
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Prepare the ingredients
Fresh chili washed clean, remove the stem, drain and slice thinly.
Garlic peeled, washed and minced finely.
Fresh bamboo shoots after purchasing, wash clean, remove the tough and hard root (if any), then slice into thin pieces for eating.
Prepare a bowl containing about 2 liters of water. Add 100g of salt, 100ml of vinegar, the juice of 1 lemon, and stir well until the mixture is completely dissolved.
To maintain the natural color and remove toxins from the bamboo shoots, after the mixture has dissolved, add all the sliced bamboo shoots, press lightly to submerge the bamboo shoots in water, and soak for about 10 – 15 minutes.
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Boil bamboo shoots
Place a pot containing about 1 liter of water on the stove, wait for the water to boil, then add all the bamboo shoots, and cook on medium heat for about 5 minutes to remove toxins from the bamboo shoots and prevent bitterness.
After that, turn off the heat, remove the bamboo shoots and place them in a bowl of ice water to soak for about 3 – 5 minutes to keep the bamboo shoots crispy.
Finally, remove the bamboo shoots and drain them in a colander.
Tip:
- You should only boil the bamboo shoots for about 5 minutes to maintain their crispness and prevent them from becoming soft, which would affect the flavor of the dish.
- Do not cover the pot while boiling to allow toxins inside the bamboo shoots to evaporate.
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Make garlic chili sauce
Stir well until the mixture of 200ml cooled boiled water, 100gr white sugar, 100ml fish sauce, 1 minced garlic clove, and 6 sliced fresh chilies is dissolved.
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Pickling bamboo shoots
In a box (or deep basin), place the drained bamboo shoots. Then add the mixture of fish sauce, garlic, and chili so that it covers the bamboo layer. Leave the mixture in the refrigerator for about 2 days, and it is ready to use.
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Final product
Pickled bamboo shoots with garlic and chili are crunchy, with a rich fish sauce flavor mixed with a bit of spiciness from the chili and the distinctive aroma of garlic, making it truly appealing, right?
You can enjoy it right away or savor it with dishes like noodles, hot pot, which are all delicious and flavorful!
How to preserve bamboo shoots in chili sauce
- To keep bamboo shoots in chili sauce for a long time and prevent white foaming, you should blanch the jar in boiling water, then wipe or dry it to sterilize before proceeding to soak the bamboo shoots.
- After completing the bamboo shoots in chili sauce, cover the lid and store it in the refrigerator refrigerator.
- The dish can be preserved for about 1 – 2 months while still maintaining its crunchiness and delicious flavor.
- When needed, scoop out a sufficient amount to eat. After eating, if there are leftovers, leave them outside for use within 1 day and do not put them back in the soaking jar as it will spoil the bamboo shoots quickly.
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Bamboo shoots in chili sauce are truly delicious and easy to make, aren’t they? TasteVN wishes you success and don’t forget to follow the page for more delicious recipes for your family!
*Refer to the recipe and images from the YouTube channel Nho Huân Foods
