From Wandering Chopsticks
The dried bamboo shoots my mom brought back from Vietnam, and which I subsequently brought back from my $41.40 roundtrip flight to Portland, couldn’t be used for just any ordinary dish. So, I saved one drumstick from my Thanksgiving turkey to make Bun Mang Ga Tay (Vietnamese Rice Vermicelli Noodle Soup with Bamboo Shoots and Turkey).
Bun mang ga tay (Vietnamese rice vermicelli noodle soup with bamboo shoots and turkey). Photo from Wandering Chopsticks.
Usually, this dish is made with duck, but any type of poultry will do. You may use fresh or dried bamboo shoots. If you’re using the latter, depending on how much you like bamboo, you may need to boil and drain it off a few times to remove the pungent “earthiness.” Personally, I love bamboo shoots so a quick boil to soften them was all that was needed.
Since the turkey was already well-seasoned, I didn’t add anything to the stock, but feel free to add salt and fish sauce as needed. I threw in a few dried shiitake mushrooms as well, the earthiness of the mushrooms and bamboo, complementing each other. Then it was a simple matter of boiling rice vermicelli noodles and making an herb platter before assembling each bowl.
CLICK HERE FOR THE RECIPE!!!!!
