First, soak the dried bamboo shoots for 2 days to soften, changing the water each time you rinse them. Once the bamboo shoots have expanded, boil them several times, changing the water each time. This helps remove the strong dried bamboo smell and makes them fragrant. Scrape and wash the pork hock, then blanch it in boiling water. Cut the pork hock into large pieces and simmer until slightly tender. Soak the shiitake and enoki mushrooms until soft, then cut the shiitake in half and tie the enoki mushrooms into small bundles.

When the bamboo shoots are soft, season with 2 tablespoons bouillon powder, 3 tablespoons fish sauce, and a little sugar. Add the pork hock and mushrooms, then simmer over medium heat. Once the bamboo shoots have absorbed the flavors, add the whole shallots.

This method takes a bit of effort, but the result is a flavorful, aromatic dish with tender pork hock that melts in your mouth without being greasy. I love using dried bamboo shoots because they have a better texture and flavor than fresh ones.