Everything about Bamboo Shoot totally explained
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This article is about the plant. For the New York City based alternative dance-rock band, see Bamboo Shoots.
Bamboo shoots are the edible
shoots (new bamboo culms that come out of the ground) of
bamboo species
Bambusa vulgaris and
Phyllostachys edulis. They are used in numerous
Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned versions.
Etymology
Bamboo shoot tips are called
zhú sǔn jiān or simply
sǔn jiān . It is mostly referred to as just sǔn (筍). In
Vietnamese bamboo shoots are called
măng.
Regional
In
Indonesia they're sliced thinly and then boiled with
santan (thick
coconut milk) and spices to make a dish named
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). Note that the shoots of some species contain
cyanide that need to be leached or boiled out before they can be eaten safely.
In certain parts of
Japan,
China and
Taiwan the giant timber bamboo
Ryoku-chiku (
Bambusa oldhamii) is harvested in spring or early summer, after slicing and boiling is also edible. This bamboo has a very acrid flavor and should be sliced thin and boiled in a large volume of water several times.
B. oldhamii is more widely known as a non-invasive landscaping bamboo.
Pickled bamboo, used as a
condiment, may also be made from the
pith of the young shoots.
In
Assam, it's referred to as
gaz and is part of the traditional cuisine of Assam. In
Jharkhand it's known as
sandhna where it's used in curries and commonly as a pickle.
In
Nepal, is known as Tama (Nepali: तामा), and it has used in famous dishes for centuries. Popular cuisine is Potato, Tama, Bodi.
In
Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable as stir-fry vegetables in many dishes; and as a lone main vegetable ingredient in pork hock soup.
Further Information
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