This bamboo is not of a long shape but big and round at one end and conical at the other end. It is a solid and therefore we can slice it into paper-thin round sheets, which wrap the filling inside to make neat bamboo rolls. However, it requires skillful hands to cut the bamboo into thin slices, of course unless you have a good slicer tool. 

It is quite complicated to make this dish so I do not often cook it. This time I made after being requested to prepare recipes with bamboo shoots by the local food magazine. The filling is a mixture of ground chicken breast, egg and herbs. It is a palatable dish to make chicken breast more enjoyableto eat. 

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Thai basil, despite the name specified with Thai food, is a very popular kind of herbs used frequently in Vietnamese food. Normally the herb is consumed raw as the condiment for other foods. I really like the pungent taste of this basil, especially when the basil is served with the right food. I cooked this dish to use the chicken breast which I filleted from the whole chicken I bought some days ago.

The chicken was marinated shortly with some hot spicy plants first, then it was quickly roasted on a wok or saucepan. Many spices specified with Thai cuisine were used in this dish, which offered a very authentic taste of Thai food. I like this since eating Thai foods always reminds me of familiar flavor of the foods in my hometown.

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