Vietnamese Pickled Bamboo Shoots (Mang Muoi)
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preparing the Bamboo Shoots Peel off any tough outer layers from the bamboo shoots. Slice the bamboo shoots into thin strips or bite-sized pieces, depending on preference. Soak the bamboo shoots in clean water for at least 12 to 24 hours, changing the water 2 to 3 times to remove bitterness. Drain and rinse thoroughly before moving to the next step.
  2. Blanching the Bamboo Shoots Bring a large pot of water to a rolling boil. Add the bamboo shoots and boil for 5 to 10 minutes to remove any remaining bitterness and toxins. Drain the bamboo shoots and rinse them immediately under cold running water to cool them down and retain their crunch. Let the shoots dry completely before pickling to prevent unwanted bacteria growth.
  3. Making the Pickling Brine In a separate pot, heat 1 liter of filtered water. Add 3 tablespoons of coarse salt and 1 tablespoon of sugar, stirring until fully dissolved. Allow the brine to cool to room temperature before using.
  4. Packing the Ingredients Prepare a clean, sterilized glass jar to store the pickled bamboo shoots. Layer the boiled bamboo shoots, garlic slices, and red chili peppers inside the jar. Pour the cooled pickling brine into the jar, ensuring all the bamboo shoots are fully submerged. Use a small clean plate, weight, or plastic wrap pressed down to keep the bamboo shoots submerged and prevent spoilage.
  5. Storing and Serving Once the pickled bamboo shoots reach the desired level of sourness, transfer the jar to the refrigerator to slow down further fermentation. Always use clean utensils when taking bamboo shoots out of the jar to avoid contamination. Serve as a side dish, mix into noodle soups, or stir-fry with meats and vegetables.
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