Rinse the pork ribs with diluted salt water mixed with a bit of vinegar (I usually use apple cider vinegar) to remove any odor. Cut into bite-sized pieces.

Peel the tough outer layers of the fresh bamboo shoots, slice thinly, and rinse well. Parboil the bamboo shoots in water to remove their bitterness.

After cleaning, place the pork ribs in a pot, add the crushed shallot, 1 tablespoon fish sauce, and 2 teaspoons seasoning powder, then sauté the ribs to absorb the flavors. Add water and simmer until the ribs are tender. If you have a pressure cooker, simmer for about 20 minutes.

Once the ribs are tender, add the parboiled bamboo shoots from step 2 and cook until the bamboo shoots are soft and flavorful. Season to taste. Add a few sprigs of green onion for fragrance.