Preparation:

1. Shred the bamboo shoots with a fork. Set aside.
2. Dry fry the sticky rice grains using medium heat. Then, pound it and set aside.
3. Using a mixing bowl, mix the bamboo shoots, fish sauce, lime juice, garlic, shallot, roasted rice, chilli powder and spring onions together. Adjust the flavor as desired.
4. When serving, garnish with mint leaves.

Note : This typical North-eastern dish should be served with steamed sticky rice.