page_title: Bamboo shoot
section_title: Southeast Asia
hierarchical_section_title: Bamboo shoot / Regional uses / Southeast Asia
caption_attribution_description: English: Yam no mai (Thai script: ยำหน่อไม้) is a Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce and chillies. The version as shown in the photo also includes raw Thai eggplant, whereas other version might also include minced pork and/or fermented fish.
context_page_description: Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.
  Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are often boiled before being used in other ways. The toxins are also destroyed in the canning process.
context_section_description: In Indonesia, they are sliced thinly to be boiled with coconut milk and spices to make gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots  with vegetables). The shoots of some species contain cyanide that must be leached or boiled out before they can be eaten safely. Slicing the bamboo shoots thinly assists in this leaching.
  In Filipino cuisine, the shoots are commonly called labóng (other names include rabong, dabong, or tambo).  The two most popular dishes for these are ginataáng labóng (shoots in coconut milk and chilies) and dinengdeng na labóng (shoots in fish bagoóng and stew of string beans, saluyot, and tinapa). They are also sautéed alone or with other ingredients as in paklay, or cooked as fried or fresh lumpia. Bamboo shoots are also preserved as atchara, traditional sweet pickles that are often made from papaya.
  In Thai cuisine bamboo shoots are called no mai. It can be used in stir-fries, soups such as tom kha kai, curries such as kaeng tai pla, as well as in salads such as sup no-mai. Some dishes ask for fresh bamboo shoots, others for pickled bamboo shoots (no mai dong). 
  In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes. It may also be used as the sole vegetable ingredient in pork chop soup. Duck and bamboo shoot noodles (Bún măng vịt)  is also a famous noodle dish in Vietnam.
  In Burma (Myanmar), bamboo shoots are called myahait. They can be used in a soup called myahait hcaut tar la bot. The preparation of this dish generally follows three steps.
  First, the bamboo shoots are collected from a bamboo forest (called warr taw in Burmese). Bamboo can be found in the whole of Myanmar but the bamboo shoots from the two northernmost regions (Kachin State and Sagaing Region) are soft and good in taste. The bamboo shoots are then boiled in water after which they can be cooked with curry powder, rice powder etc. One of the most famous dishes in Burmese cuisine is a sour bamboo shoot curry called myahait hkyain hainn, a specialty of Naypyidaw in central Burma.
caption: Yam no mai, a northern Thai salad made with boiled bamboo shoots
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