Dried Bamboo shoots

Dried Bamboo has a chewy meaty texture and some sweetness, contrasting to the crisp texture and light flavor of fresh bamboo. Dried is much valued in Vietnam for the perfumy effect it has on broths and soups. In general, strips cut from medium size, lighter colored bamboo shoots are recommended for shorter soaking and faster cooking

Prep:   Dried bamboo will expand to two or three times the dried volume when fully soaked. Two or three ounces of dried is sufficient for most recipes.

1. Rinse the Dried Bamboo well, and wring it out as best you can.
2. Place in a bowl and cover with water, 2 or so inches above the Bamboo. Set aside for at least 6 hours. If the water turns cloudy, change it with fresh.
3. Drain Bamboo well and wring it out.
4. Put Bamboo in a pot with plenty of water to cover well. Bring to a boil, then keep at a simmer for 1 hour. Drain, rinse and wring out. Return Bamboo to the pot, cover with fresh water, bring to a boil and simmer another 1 hour. Drain rinse and wring out.
5. Cut off and discard any parts that are very tough. Some chewiness is OK as it will be cooked further in the recipe.
6. Cut as appropriate for your recipe. Soaked Bamboo can be stored in the fridge for a couple of days, or frozen for longer storage.