Slice the boiled bamboo shoots into medium pieces. Place in a pot, add a pinch of salt and 1/2 cup water. Cook over heat until the bamboo shoots soften. Add more water to cover the bamboo shoots and boil to reduce bitterness, leaving just a hint for flavor. Once you add the seasonings later, the bitterness will mellow out.

Squeeze out excess water from the boiled bamboo shoots and put them in a soup pot. Add the yanang leaf juice and bring to a boil. Pound the dried chilies, shallots, and lemongrass together (they don’t need to be too fine) and add to the pot. When it boils, add the pumpkin and mushrooms. Season with salt, fish sauce, and fermented fish sauce. Pound the soaked glutinous rice until fine, mix with a little water to dissolve, then add to the soup and stir well. Once cooked, taste and adjust the flavor to be slightly spicy and savory with a rich fermented fish sauce taste. Add the herbs, stir just until wilted, then turn off the heat.

Serve hot with sticky rice for a delicious meal. If you don’t have ground soaked glutinous rice, you can use toasted rice powder instead to thicken and add flavor to the soup.