BUN BUN SHAKE SHAKE THE SHROOM
MARINATED MUSHROOMS, PICKLED STUFF AND NUON CHAM
MARINATED MUSHROOMS ARE A GAME CHANGER. SMOKY, SAVORY, AND SERIOUSLY ADDICTIVE. THIS VEGGIE TWIST WILL HAVE YOU QUESTIONING EVERYTHING YOU THOUGHT ABOUT MUSHROOMS.
FEEDS 4 II TIME: 25 MINS II DIFFICULTY: EASY-PEASY
INGREDIENTS
500gr oyster mushroms
1 package vermicelli noodles
1 cucumber, sticks
2 spring onions, sliced
Shredded lettuce
Coriander
Mint
Thai basil (only if you can find it)
Crushed peanuts
Fried shallots
Marinade
2 tbsp fish sauce
1 tbsp dark soy sauce
1 tsp sesame oil
4 tbsp neutral cooking oil
2 garlic cloves minced
3 shallots minced
2 tbsp sugar
1 tsp pepper
Sauce (Nước Chấm)
9 tbsp water
3 tbsp sugar
2 tbsp freshly squeezed lime or lemon juice
3 tbsp fish sauce
1 clove garlic mince (optional)
1 bird's eye chilli (optional)
Pickled carrots and daikon
250g carrot, julienned
150g daikon, julienned (optional)
1 cup water
1 cup white sugar
1 cup apple cider vinegar
Pinch of salt
GET COOKING
Let’s start by marinating the oyster mushrooms. Combine fish sauce, soy sauce, sesame oil, sugar, minced garlic, minced shallot, black pepper, and vegetable oil. Add the sliced mushrooms, don’t slice them too thinly. Mix well, ensuring the mushrooms are evenly coated. Cover and leave it for 20-30 mins.
Preheat your oven to 200C (400F).
Next, let’s pickle some veggies. Combine water, white sugar, vinegar and salt in a saucepan. Bring it to the boil until the sugar dissolves. Remove from the heat and let it cool down a bit. Place the julienne carrots and daikon into a glass jar (I use old jam jars), pour over the brine and close the lid when it’s cooled down. You can eat them after 15/20 mins, but the longer you leave it in, the tastier they would be.
Next, make the Nuoc Cham sauce. Mix fish sauce, water, sugar, and lime juice until the sugar dissolves completely. Add minced garlic and red chilies (if using), adjusting the amount of chili based on your spice preference. Set the sauce aside.
Cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop cooking. Set aside.
Line a baking tray with parchment paper. Remove the mushrooms from the marinate and lay them on the tray. Bake for 15 mins or until a bit dark. You can spoon some extra marinated over them as they bake.
To assemble the bowls, divide the cooked vermicelli noodles among serving bowls. Top with the mushrooms, sticks of cucumber, pickled carrot and daikon, and fresh herbs, lettuce and spring onion. Garnish each bowl with crushed peanuts and fried shallots. Serve immediately with the prepared Nuoc Cham sauce on the side. I live to directly spoon the sauce in the bowl and mix it all.
Fuck yeah! Enjoy!
