To this day, whenever I return to our childhood home in Tarlac, my sister Isabel still prepares labong the way Mom did when we were kids. Labong are bamboo shoots and are abundant all over the Philippines. There are many ways bamboo shoots are used as an ingredient in different provinces, from sautéing in Ilocos to cooking in coconut milk in the Visayas. In our home, Mom often cooked labong with shrimps and saluyot, a leafy vegetable, for lunch. Perhaps my favorite dish was Mom’s Labong Salad—crunchy, slim strips with pork and shrimp in a tangy, sweet vinaigrette. Every time I make this warm salad in my own kitchen, I am immediately transported back to our home in Tarlac and Mom’s cooking.