Name: Vietnamese Clay Pot Braised King Trumpet Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 whole Vietnamese clay pot (3-4 quart capacity); 1.5 pounds king trumpet mushrooms (halved lengthwise); 4 tablespoons vegetable oil; 8 cloves garlic (minced); 2 tablespoons fresh ginger (minced); 3 tablespoons fish sauce; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 2 tablespoons brown sugar (for caramelization); 2 cups vegetable or chicken broth; 1 medium onion (cut into wedges); 2 stalks green onion (cut into 2-inch pieces); 1 red Thai chili (sliced, optional for heat); 1 teaspoon white pepper; 2 tablespoons cornstarch (mixed with 3 tablespoons water for slurry); 1 tablespoon sesame oil; Fresh cilantro leaves (for garnish)

Vietnamese Clay Pot Braised King Trumpet Mushrooms

A savory and aromatic Vietnamese clay pot dish featuring tender king trumpet mushrooms braised in a rich sauce with caramelized garlic, ginger, and traditional Vietnamese seasonings. This vegetarian-friendly dish is served piping hot straight from the clay pot, creating an authentic and comforting meal that captures the essence of Vietnamese home cooking.

60 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty7/10

Sour1/10

Umami9/10

Spicy2/10

🥄 Texture

Thick, meaty slices of king trumpet mushrooms remain firm and slightly springy after braising, with tender interiors that soak up the sauce. The reduced, cornstarch-thickened caramel sauce is glossy and coats each piece, giving a sticky-silky mouthfeel.

👃 Aroma

A heady savory aroma of caramelized garlic and ginger underpins pronounced savory notes from fish sauce and oyster sauce, with toasty sesame oil and nutty caramel tones. Earthy mushroom fragrance and sweet onion provide a warm, appetizing base.

🍷 Pairs Well With

Crisp dry white wine (e.g., Sauvignon Blanc) or an off-dry Riesling; alternatively a light Vietnamese lager or hot jasmine tea to cut richness and complement savory-sweet flavors.

🥗 Side Dishes

Steamed jasmine rice, Vietnamese pickled vegetables (do chua) or a quick cucumber-vinegar salad for acidity, and simple sautéed or blanched Asian greens (bok choy or gai lan) to add freshness.

Ingredients(17 items)

11 whole Vietnamese clay pot (3-4 quart capacity)

21.5 pounds king trumpet mushrooms (halved lengthwise)

34 tablespoons vegetable oil

48 cloves garlic (minced)

52 tablespoons fresh ginger (minced)

63 tablespoons fish sauce

72 tablespoons soy sauce

81 tablespoon oyster sauce

92 tablespoons brown sugar (for caramelization)

102 cups vegetable or chicken broth

111 medium onion (cut into wedges)

122 stalks green onion (cut into 2-inch pieces)

131 red Thai chili (sliced, optional for heat)

141 teaspoon white pepper

152 tablespoons cornstarch (mixed with 3 tablespoons water for slurry)

161 tablespoon sesame oil

17Fresh cilantro leaves (for garnish)

Instructions

Prepare the clay pot by soaking it in water for 30 minutes if it is brand new. This prevents cracking during cooking.

While the pot soaks, clean the king trumpet mushrooms with a damp cloth and cut them in half lengthwise to preserve their shape and texture.

Heat 2 tablespoons of vegetable oil in a separate skillet over medium-high heat. Add the minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant.

Add the brown sugar to the garlic-ginger mixture and continue stirring for another 1-2 minutes until the sugar caramelizes and turns golden brown. This creates the signature Vietnamese caramel flavor.

Remove the clay pot from water and place it on the stovetop over medium heat. Add the remaining 2 tablespoons of vegetable oil to the pot.

Once the oil is hot, carefully add the king trumpet mushroom pieces to the clay pot. Sauté for 3-4 minutes, stirring gently to coat them evenly.

Pour the caramelized garlic-ginger mixture into the clay pot with the mushrooms. Stir well to combine.

Add the fish sauce, soy sauce, and oyster sauce to the pot. Stir thoroughly to distribute the seasonings evenly.

Pour in the broth slowly while stirring. Add the onion wedges and red Thai chili if using. Bring the mixture to a gentle simmer.

Cover the clay pot with its lid and reduce heat to medium-low. Braise for 25-30 minutes, allowing the mushrooms to become tender and absorb the flavors.

After 25 minutes, taste the broth and adjust seasonings if needed. Add white pepper to taste.

Prepare the cornstarch slurry by mixing cornstarch with water. Slowly pour it into the simmering broth while stirring gently to thicken the sauce. Cook for another 2-3 minutes until the sauce reaches desired consistency.

Remove from heat and drizzle sesame oil over the top. Stir gently to incorporate.

Garnish with green onion pieces and fresh cilantro leaves.

Serve immediately in the clay pot, bringing it directly to the table for an authentic presentation. Ladle the mushrooms and sauce into individual bowls and serve with steamed jasmine rice.