||Prepare the Nuoc Cham. Set aside.
||Soak the pickled bamboo shoots for about 1 hour, with several changes of water to remove the salt. Drain the bamboo shoots; squeeze dry. Set aside.
||Cut the fresh bacon into slices 1 by 2 by 1/4-inch thick. Combine the meat with 1 tablespoon of the fish sauce, half of the garlic and black pepper to taste. Mix well. Let stand for 30 minutes.
||Heat the oil in a skillet or wok over moderately high heat. Add the bacon and stir-fry for 5 minutes, or until browned. Remove the fresh bacon with a slotted spoon to a platter.
||Add the shallots and the remaining garlic to the skillet and fry for a few seconds. Add the bamboo shoots and stir-fry for about 3 minutes, or until well coated with oil and heated through. Add the remaining 1 tablespoon fish sauce and the cooked bacon. Stir to blend and cook for 1 minute longer.
||Transfer the mixture to a warm platter. Sprinkle with black pepper. Serve