200g fish
50g becond, chopped
150g bamboo shoots, grated
50g chili leaves
1 loofah, sliced
1 tbsp uncooked rice
1/2 tbsp salt
1 tbsp palm sugar
1 tbsp fish sauce
1 tbsp m'sow soup
4 cups water
Method
Place bamboo shoots in a large bowl then add a pench of salt and 1 tbsp uncooked rice into it, blend well and let it sit for a while.
Boil water in pot over the heat when bubble, use hand and lightly squeeze the bamboo shoots to reduce its bitterness then add int the pot, boil for about 6-7 minutes. Next add prahok then follow salt, sugar and m'sow soup. Ina medium bowl, spoon a boiling soup onto the chopped bacond and press, so that it is not sticky together. Then add to the soup, when the chopped bacond is almost done, add the loofah and continue to cook for 1 minute. Final add fish sauce and toss in the chili leaves, remove from heat and eat with steamed rice.
