Bamboo shoot

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.

1 Etymology
2 Regional
3 See also
4 Gallery

[edit] Etymology

Bamboo shoot tips are called zhú sǔn jiān (竹笋尖) or simply sǔn jiān (笋尖). It is mostly referred to as just sǔn (筍). In Vietnamese bamboo shoots are called măng.

[edit] Regional

In Indonesia they are 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 is referred to as gaz and is part of the traditional cuisine of Assam. In Jharkhand it is known as sandhna where it is 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.