Villagers Forage Wild Bamboo Shoots for Seasonal Curry
Villagers in Kraburi district, Nakhon Ratchasima, forage wild 'nok bong' bamboo shoots during heavy rains to make a seasonal curry prized for its sweet, tender-crisp texture.
Villagers in Kraburi district, Nakhon Ratchasima, spend their free time foraging for 'nok bong' or wild bamboo shoots in the forest near Khao Jom Thong, Chorakhe Hin subdistrict. Khaosod reporter Prasit Tangprasert spoke with Banleu Sukkratok, one of the foragers, who explained that wild nok bong shoots are smaller than typical bamboo shoots, reaching only the size of a knife handle at most. They are available only during the heaviest rains and only in natural forests. Their small size gives them a tender-crisp texture, low fiber, and a delicious sweet flavor, with nearly the entire shoot being edible. Most people cook them into curry like regular bamboo shoots. The shoots are peeled, cleaned, and cut into sections, then pounded until membranes break so the curry flavors penetrate. They are boiled in plain water with a little salt for about half an hour to reduce bitterness and soften. Next, they are simmered in yanang leaf water with curry paste, krachai, seasoned with salt and fermented fish sauce, and aromatic vegetables like cha-om tops or bitter bee mushrooms that appear in the same season are added for extra flavor and texture. Finally, maenglak leaves are sprinkled on top, yielding a 'kaeng nok bong' with an intensely delicious, sweet-crunchy texture ready to eat.
