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Vietnamese   -   Bamboo Shoots With Shrimp And Meat (Goi Mang Tom Thit)   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 15 Ounces Bamboo Shoots -- chopped
  • 4 Ounces Pork -- thinly sliced
  • 4 Ounces Shrimp
  • 1 Teaspoon Olive Oil
  • 1 Clove Garlic -- finely chopped
  • 2 Medium Shallot -- finely chopped
  • 2 Teaspoons Fish Sauce
  • Black Pepper -- to taste
  • 2 Tablespoons Toasted Sesame Seeds
  • 1 Tablespoon Mint -- chopped
  • Potato Chips -- or tortilla ships
Directions Shred the pork into thin strips. Cut shrimp in half then into strips. Heat a frying pan and add the oil. Fry the garlic and shallots, then add pork and cook until it is no longer pink. Add shrimp, then bamboo shoots. Stir well. Add fish sauce and black pepper, then sesame seeds and mint. Mix well and transfer to a serving platter. Serve with plain potato chips or tortilla chips.
Serves 1
Time to Make 0:00

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