Caramelized Mushroom Clay Pot — Nam Kho Tieu
Vietnamese chay caramel clay-pot mushrooms with king oyster, shiitake, and oyster mushrooms simmered in a dark palm-sugar caramel of soy and aggressive black pepper until the sauce reduces glossy clinging, served over jasmine rice.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot, garlic, and ginger. Slice scallion thin and red chilli into rings. Pat all mushrooms dry on paper towel and dust with half the black pepper. Rinse rice until water runs clear.
Boil
Add rice to a medium pot with 360ml cold water and 1/2 tsp salt, bring to a boil over high heat for 3 minutes, cover, reduce to lowest heat for 12 minutes until tender and water absorbs.
Sear
Heat 2 tbsp oil in a heavy clay pot or large skillet over medium-high heat for 90 seconds until shimmering. Lay king oyster rounds in a single layer, cook 3 minutes per side until deep golden brown. While rice cooks, add 2 tbsp oil to the pot, melt palm sugar over medium heat for 3 minutes until deep amber and fragrant.
Toast
Add shallot, garlic, and ginger to the caramel, cook 1 minute until fragrant. Slide all mushrooms off heat into the caramel, toss to coat 1 minute. Stir in light soy, dark soy, mushroom seasoning, and remaining black pepper over high heat 30 seconds until glossy.
Braise
Pour in 300ml hot water, bring to a simmer over medium heat for 2 minutes, drop to lowest heat for 12 minutes uncovered until sauce reduces to a glossy clinging glaze and mushrooms are deeply burnished and tender.
Plate
Mound rice in bowls, ladle mushrooms over with the dark glossy braising sauce, scatter scallion, chilli rings, and cilantro across, and serve while the clay pot sizzles at the table.
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