Vegan Braised Mushrooms in Pepper Sauce (Nam Kho Tiêu Chay)
Nam Kho Tiêu Chay is a Vietnamese vegetarian dish made with mushrooms braised in a flavorful sauce with black pepper. “Nấm” means mushrooms, “Kho” refers to the braising method, and “Tiêu” means pepper. Each family has its own recipe, but the basic ingredients typically include fish sauce, black pepper, and sugar. The combination of spicy, sweet, and peppery creates a simple yet very tasty feel-good mixture.
Traditional, but Vegan!
In this vegan version of “Kho”, I’ve used mushrooms (Nấm) instead of meat, without sacrificing the usual flavors. One of my goals is to create more plant-based recipes that are just as flavorful as their traditional counterparts. Mushrooms, in particular, are the perfect choice for replacing meat in a dish. Not only do they taste great, but their tender, meat-like texture makes them a wonderful alternative.
4 SERVINGS
Ingredients
600 g mushrooms (button mushrooms & shiitake)
2 shallots, finely chopped
6 cm piece of ginger, finely chopped
1 tsp ground black pepper
2 tbsp soy sauce (or vegan fish sauce)
375 ml water
2 tbsp vegetable paste
1 tsp sugar
1 tbsp neutral oil
First, cut the shallots into thin slices. Crush the ginger with the flat side of the knife and break it into small pieces.
Marinate the mushrooms with the soy sauce, ground black pepper, stock powder, ginger, and half the shallots. Let the mixture infuse for about 15 minutes to allow the flavors to soak in.
Heat the vegetable oil in a small pan and add the remaining shallots. Sauté until the shallots start to become fragrant.
Then add the water, increase the heat to medium, and bring to a boil. Once it boils, reduce the heat to medium-low and simmer for 10-15 minutes until the sauce has reduced and thickened.
Finally, serve the dish with rice.
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