Thai Lotus Stem and Bamboo Shoot Salad

1.Prepare the lotus stem: Heat vegetable oil in a pan over medium-high heat. Fry the thinly sliced lotus stem until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil. Season lightly with salt.

2.Prepare the bamboo shoots: If using fresh bamboo shoots, boil them for 10-15 minutes until tender, then drain and cool. If using canned, drain and rinse thoroughly.

3.Make the dressing: In a small bowl, combine the thinly sliced lemongrass, minced garlic, grated ginger, fresh lime juice, soy sauce, brown sugar, rice vinegar, and water. Whisk until the sugar is dissolved. Taste and adjust seasoning as needed.

4.Assemble the salad: In a large mixing bowl, combine the crispy lotus stem, sliced bamboo shoots, sliced red onion, chopped fresh coriander, sliced green onions, and sliced red and green chilies (if using).

5.Dress the salad: Pour the prepared dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.

6.Serve immediately: For best texture, serve the salad fresh while the lotus stem is still crispy. Season with salt and pepper to taste if desired.