Instructions: Slice the bamboo shoots 1/8-inch thick, then cut into strips about 1/4-inch wide; shred the pork into thin strips. Cut the shrimp in half and then into strips.

Heat a frying pan over high heat and add the oil. Fry the garlic and shallots, then add the pork; keep stirring until there is no trace of pink visible. Add the shrimp, then the bamboo shoots; stir well to combine. Add the fish sauce and white pepper, then the sesame seeds, chopped peanuts, and chopped mint leaves. Mix well and transfer to a serving platter.

Serve either immediately, hot, or several hours later at room temperature, with the shrimp chips.

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