TYPES OF SOUR BAMBOO
Nyob zoo all!
Let’s welcome one of the most unique ingredients Hmong people love to use in soups: Sour bamboo. Sour bamboo is used a lot in soups, curry, & stew all over Southeast Asia. You can typically see it in soups within the Hmong culture. And there’s so many type out there. So I thought it would nice to give you some of my insights on sour bamboo and which one goes with which protein better.
There are 4-5 common sour bamboo brands you can find at your local Asian grocery store, either canned, jarred, or bagged. Here are some of my inputs on probably the most common brands you can find.
Refer to the first picture from left to right (NOT SPONSORED)
1. Sour bamboo strips w/ chili and bamboo shoots in the bags (JHC Brand) 10/10 for sourness
These two are probably the strongest in smell and flavor. The strips in chili is by far (for me) the most sour and robust bamboo smell compared to all the other ones used. I like to rinse it and soak it in water to help dilute the smell and sourness. The bamboo texture is slightly still crunchy. This one goes great with beef and fish. The bamboo shoots without chili goes well with beef & fish as well. This one however, isn’t as strong in smell as the one with chili but it does have a strong sour taste as well. The sour element from both packages comes from citric acid & acetic acid.
2. Sour bamboo in cylinder plasticware (Cock Brand & Dragonfly) 9/10 for sourness
These two are the most used sour bamboo in the Hmong food culture. Both these brands are great as they are similar in taste and texture. The sourness is just right. The bamboo texture is still crunchy. The slices of bamboo are also on the bigger side. These two are great with pork and fish! The sour element from both of these comes from citric acid & acetic acid. Dragonfly bamboo has the most types of bamboo (in terms of flavor/cuts).
3. Canned Sour bamboo shoots (Dragonfly Brand) 8/10 for sourness
This canned sour bamboo shoot is my moms favorite one to use. The acidity is just right. Not too sour and not too strong in smell. The bamboo is also very tender and are sliced a tad big. The bamboo is also a lot more yellower than the others. This one is great with any type of proteins (Beef, chicken, & pork). The acid comes from fermentation.
4. Homemade sour bamboo 6-7/10 Flexible for sourness
This is the ultimate sour bamboo to use! Because they are homemade, you can control the sourness of it. This one is amazing to be used with chicken! The lightness of this bamboo compliments the lightness of chicken really well. If you live in an area that can provide you with fresh bamboo, it will be the best in texture and flavor. Making sour bamboo is actually quite easy.
TOP FAVORITE:
HOMEMADE: Why? Because you can make it to your liking. You can make it much more or less sour, more salty, more herbaceous, etc. You can choose which type of bamboo you like as well. You can also cut the bamboo to your liking. The flavor is also much lighter and has a more pleasant bamboo flavor.
MOST VERSATILE:
Cock/Dragonfly Brand: These two brands are probably the most available at your local Asian grocery store. Bamboo texture is tender with a good crunch. The bamboo is cut a tad big but they work well in soups in terms of sourness and flavor. It’s great w/ pork and any other type of protein.
LEAST FAVORITE:
JHC Brand: JHC brand is probably the strongest in smell and flavor. The strips in chili is by far (for me) the most sour and robust bamboo smell compared to all the other ones used. The more you boil it, the more it gets sour. So I don’t really like this one.
What makes sour bamboo sour?
Sour bamboo gets it’s sour element from either fermentation or a type of acid added into it such as citrus, vinegar, citric acid, etc.
JHC, Cock, and Dragonfly uses acetic acid and citrus acid
Canned Dragonfly uses no acid. The sourness probably comes from the way it’s preserved in the can.
A closer look
Homemade
Allowing bamboo to ferment in a rice water salt base creates that unique sour flavor. The bacteria from the rice water is what the bamboo feeds to created that sour taste. This is one of the best way to enjoy sour bamboo.
Bonus
Singing bird brand: This brand uses vinegar to make it sour! 8/10 for sourness. The bamboo is tender with a good light crunch. This one is great for all protein. The bamboo flavor is on the medium strong side.
Sour bamboo seasoned with herbs, spices, and other vegetables. This is my dad’s favorite way to eat sour bamboo. It’s spicy, sour, funky, and herbaceous. These two brands are his top two favorites. Since they’re seasoned, they can be eaten as is over fresh steam rice/sticky rice. It’s great as a side dish or to bring on the road when you a little funk and spice with your meal.
Hope you learn a little bit about sour bamboo!
-Cindy Her (C.HerCreations)
Ingredients
- 4 cups rice water (Save the water you use to rinse your rice: YES! use that rice water!)
- 1 Tbsp sea salt
- ~10 oz poached bamboo shoots (rinse, & sliced)
- 1-2 sterilized glass jar with lid
Instructions
Mix in 1 tbsp of sea salt to 4 cups of rice water. Mix until the salt dissolves. Slice the poached bamboo shoots thinly and to your desire bite size. Place it in a glass jar (about 3/4 full). Then add in the rice water until the bamboo is fully submerged. There will be leftover rice water. Feel free to use it for another batch (which I did). Seal with a lid. Let it sit somewhere in your kitchen (preferably a dark slightly warm area) for at least 7-10 days. 5-7 days if you live in a hot area. My area is fairly cold, so it took 12 days for it to ferment and get slightly sour. To taste for your level of acidity, taste a piece before storing it in the fridge or before use. Make sure to rinse that piece of bamboo before tasting it! When using, rinse the bamboo before use.
It can be stored in the fridge for up to 3 months.
