AT A GLANCE
|01||Blanch bamboo for 10 seconds. Drain and repeat until bamboo is no longer bitter (4-6 times). Set aside.|
|02||Meanwhile, finely process galangal, shallot, chilli, garlic and lemongrass with a large pinch of salt in a food processor until smooth. Alternatively, pound in a mortar and pestle.|
|03||Bring preserved fish sauce and 1 litre water to the boil in a saucepan, add shallot mixture, palm sugar and tamarind and bring back to the boil, then cook over medium-high heat until paste dissolves and cooks out (2-4 minutes). Strain through a fine sieve into a wok, add bamboo and fish and bring to a simmer over medium heat until fish is just cooked (1-2 minutes). Add basil, fish sauce and chillies, then adjust seasoning to taste (it should be hot, sour and salty). Serve hot topped with bean sprouts, coriander leaves and chilli flakes.|
Note If fresh bamboo shoots are unavailable, used large cooked bamboo shoots available in the refrigerated section of Asian grocers and skip step 1.
LIGHT, EXOTICALLY PERFUMED VIOGNIER. , suggested by MAX ALLEN