Nấm Rơm Kho Tiêu Tứ Vị (Five-Spice Straw Mushroom Braise)
60% chuẩn vị · Vietnamese Fusion
A creative twist on Nấm Rơm Kho Tiêu, incorporating the warm, aromatic notes of Chinese five-spice powder for a deeper, more complex flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Straw mushrooms500g
- Shallots2 medium
- Garlic3 cloves
- Fish sauce3 tablespoons
- Soy sauce1 tablespoon
- Sugar1 teaspoon
- Black pepper1 teaspoon, freshly ground
- Chinese five-spice powder1/2 teaspoon
- Vegetable oil2 tablespoons
- Water1/4 cup
- Star anise1 whole
- Cinnamon stick1 small piece
- Toasted sesame seeds1 teaspoon, for garnish
- Red chili1/4, thinly sliced for garnish
Các bước
- 1
Clean the straw mushrooms and trim any tough stems. If large, halve or quarter them.
- 2
Finely mince the shallots and garlic.
- 3
In a bowl, mix the fish sauce, soy sauce, sugar, black pepper, and Chinese five-spice powder.
- 4
Heat vegetable oil in a pot or clay pot over medium heat. Sauté the minced shallots and garlic until fragrant.
- 5
Add the straw mushrooms, star anise, and cinnamon stick. Stir-fry for 3-4 minutes until mushrooms begin to soften.
- 6
Pour the sauce mixture over the mushrooms. Add water.
- 7
Bring to a simmer, then reduce heat to low, cover, and braise for 20-25 minutes, or until the mushrooms are tender and the sauce has thickened.
- 8
Remove the star anise and cinnamon stick before serving.
- 9
Garnish with toasted sesame seeds and sliced red chili.
