Fresh bamboo shoots (nor mai) — used in Thai cooking most extensively in jungle curry (Entry TH-37), in certain red curries, and in stir-fries — require preparation before use: the fresh shoots must be peeled of their outer sheaths, the fibrous base trimmed, and the shoots simmered in water for 30–45 minutes to remove the sharp, astringent prussic acid compounds (hydrogen cyanide glycosides) present in many fresh bamboo species. Canned bamboo shoots (already cooked and the prussic acid removed) are used as a direct substitute in most professional kitchens outside Asia.
**Fresh bamboo shoot preparation:** 1. Peel off all outer sheaths until the ivory-white interior is exposed. 2. Trim the base to remove any hard, fibrous sections. 3. Slice or cut to the required shape. 4. Simmer in a large amount of unsalted water for 30–45 minutes. 5. Drain. Taste: no astringency should remain. If still astringent: simmer further with a change of water. **Canned bamboo shoots:** Drain, rinse under cold water, and slice or shred as required. The tinned flavour (slightly acid, slightly metallic from the can) is removed by blanching briefly in boiling water for 1 minute before use. **Texture and application:** Bamboo's appeal in Thai cooking is its fibrous, slightly crunchy texture — it adds structural interest to jungle curry's broth and to stir-fries. Overcooked bamboo loses this character and becomes soft and tasteless.
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)