Vietnamese Soup with Bamboo Shoot (Canh Mang Kho) Recipe
Servings Prep Time
3people 20Minutes
Cook Time Passive Time
120Minutes 8-12hours
Servings Prep Time
3people 20Minutes
Cook Time Passive Time
120Minutes 8-12hours
Ingredients
Instructions
  1. Rinse thoroughly: Wash the dried bamboo shoots (mang kho) under running water to remove any dirt or impurities. Soak overnight: Place the bamboo shoots in a bowl of warm water and soak them for 8-12 hours or overnight until they are soft. Tip: Change the water at least once during soaking to help soften the shoots faster. Boil to remove bitterness: Drain the soaked bamboo shoots and boil them in fresh water for 20-30 minutes. Repeat this process 2-3 times, each time with fresh water, to ensure the shoots are tender and their bitterness is removed. Shred into strips: Once softened, rinse the bamboo shoots in cold water, drain, and tear them into thin, bite-sized strips.
  2. Blanch the meat: If using pork bones, chicken, or duck, blanch them in boiling water for 3 minutes to remove impurities. Rinse with cold water and set aside. Make the broth: In a large pot, add 2 liters of water and the prepared meat. Bring to a boil, then lower the heat to simmer gently. Skim off any foam that rises to the surface to keep the broth clear. Add a pinch of salt and simmer for 40-60 minutes to extract the meat’s natural sweetness.
  3. Heat 1 tablespoon of oil in a pan over medium heat. Add chopped shallots and stir until fragrant. Add the shredded bamboo shoots, season with a pinch of salt and sugar, and stir-fry for 5-7 minutes to infuse the flavors.
  4. Add bamboo shoots to the broth: Transfer the sautéed bamboo shoots into the pot of broth. Stir gently to combine. Simmer together: Let the soup simmer on low heat for an additional 20 minutes to allow the bamboo shoots to absorb the flavors. Season to taste: Add fish sauce, ground pepper, and adjust salt and sugar as needed for a balanced flavor.
  5. Garnish the soup: Ladle the soup into bowls. Sprinkle chopped green onions and cilantro on top for added freshness and aroma. Serve hot: Pair the soup with steamed rice or enjoy it as a standalone dish.
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