“Kho” – braising is one of the easiest traditional Vietnamese cooking methods. You can use the same braising technique for just about anything- meat, fish, mushrooms, tofu, vegetables; you name it, it can be braised. Every family has a slightly different recipe for braising, but in general, the base ingredients include fish sauce, black pepper, and sugar. The savory/sweet/peppery combination is endlessly comforting to any Vietnamese person and takes them right back to family dinners.
This is our vegan version that has all of the flavors without the animal products. One of our goals is to develop more plant-based recipes that do not compromise on flavors. Mushrooms are definitely our favorite way to replace meat in a dish that traditionally calls for it- they taste amazing and the chewy texture is somewhere between meat and vegetables.
Nấm kho tiêu chay • Vegan Peppery Braised Mushrooms
Course: MainCuisine: VietnameseDifficulty: Easy2
servings5
minutes20
minutes15
minutes40
minutesIngredients
300 g 300 mushrooms (we used a mix of straw and chestnut mushrooms)
1 1 shallot
3 cm piece 3 ginger
1 tsp 1 ground black pepper (less if you prefer)
2 tbsp 2 soy sauce (or vegan fish sauce)
3/4 cup 3/4 water
2 tsp 2 bouillon powder
1 tbsp 1 nước hàng (or half the amount of sugar)
1 tbsp 1 vegetable oil
Directions
- Thinly slice shallots. Use the flat of your knife to crush the ginger and break into small pieces.
- Marinade the mushrooms with the soy sauce, ground black pepper, bouillon powder, ginger, and half the shallots. Let sit for 15 minutes.
- Heat a small pot on medium. Add vegetable oil and remaining shallots. Sauté until shallots are fragrant.
- Pour the mushrooms and marinade into the pot and add in the sugar. Sauté for 5 minutes.
- Add water, increase heat to medium high, and bring to boil.
- Once boiling, reduce heat down to medium low and let simmer for 10-15 minutes until the sauce has reduced and thickened.
- Serve with rice!
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