Ingredients:

3 cilantro roots
½ teaspoon whole peppercorns
2 cloves garlic, peeled
6 cups water
1 pound chicken pieces
2 cups cubed bamboo shoots
2 spring onions (scallions), cut into 2 inch lengths
1 sprig fresh cilantro, coarsely chopped
2 tablespoons fish sauce
½ teaspoon salt
2 teaspoons sugar

Methods:

Using a mortar and pestle, pound the cilantro roots, peppercorns and garlic until smooth. Heat the water in a saucepan over medium heat. Add the pounded mixture and stir to combine. Add the chicken and bamboo shoots, bring to the boil and simmer gently until tender, 30 to 40 minutes. Add the spring onions, fresh cilantro, fish sauce, salt and sugar. Serve hot.