Name: Vietnamese Clay Pot Braised Lion's Mane Mushroom
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 500 grams Lion's mane mushroom (cleaned and torn into bite-sized pieces); 3 tablespoons fish sauce; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 2 cups chicken or vegetable broth; 4 cloves garlic (minced); 2 shallots (thinly sliced); 1 tablespoon ginger (minced); 2 stalks lemongrass (white part, bruised); 2 dried red chilies (whole); 1 tablespoon sugar; 2 tablespoons vegetable oil; 1 teaspoon black pepper; 1 bunch scallions (chopped, for garnish); 1 handful fresh cilantro (chopped, for garnish); 1 teaspoon cornstarch (mixed with 2 tablespoons water, optional for thickening)

Vietnamese Clay Pot Braised Lion's Mane Mushroom

A traditional Vietnamese clay pot dish featuring tender, delicate Lion's mane mushrooms braised in a savory sauce with aromatic spices and herbs. This vegetarian-friendly dish showcases the meaty texture of the mushroom while delivering authentic Vietnamese flavors with a rich, umami-forward taste.

55 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour1/10

Umami9/10

Spicy2/10

🥄 Texture

Tender and meaty with a shredded, slightly fibrous bite typical of Lion's Mane; braising makes the pieces succulent and able to soak up the sauce. The sauce can coat the strands, giving occasional silkiness if thickened with cornstarch.

👃 Aroma

Fragrant lemongrass and ginger top notes with a savory base of garlic, shallot and fish/soy/oyster sauces. A faint toasted chili and peppery background rounds out a warm, deeply savory, slightly sweet aroma.

🍷 Pairs Well With

Steamed jasmine tea or a crisp, light lager; alternatively a dry or off-dry Riesling to balance the savory-salty notes.

🥗 Side Dishes

Steamed jasmine rice or sticky rice to soak up the sauce; quick stir-fried Asian greens (bok choy or gai lan) with garlic; or a small plate of pickled vegetables (carrot, daikon) to add brightness.

Ingredients(16 items)

1500 grams Lion's mane mushroom (cleaned and torn into bite-sized pieces)

23 tablespoons fish sauce

32 tablespoons soy sauce

41 tablespoon oyster sauce

52 cups chicken or vegetable broth

64 cloves garlic (minced)

72 shallots (thinly sliced)

81 tablespoon ginger (minced)

92 stalks lemongrass (white part, bruised)

102 dried red chilies (whole)

111 tablespoon sugar

122 tablespoons vegetable oil

131 teaspoon black pepper

141 bunch scallions (chopped, for garnish)

151 handful fresh cilantro (chopped, for garnish)

161 teaspoon cornstarch (mixed with 2 tablespoons water, optional for thickening)

Instructions

Prepare the Lion's mane mushroom by gently cleaning it with a damp cloth to remove any debris. Tear or cut it into bite-sized pieces, keeping some texture intact for the best mouthfeel.

Heat the vegetable oil in your Vietnamese clay pot over medium heat. If you don't have a clay pot, a heavy-bottomed Dutch oven or braising pot works well.

Add the minced garlic, sliced shallots, and minced ginger to the hot oil. Stir-fry for 2-3 minutes until fragrant and the shallots begin to soften.

Add the bruised lemongrass stalks and dried red chilies to the pot, stirring continuously for 1 minute to release their aromatic oils.

Carefully add the Lion's mane mushroom pieces to the pot, stirring gently to coat them with the aromatic oil mixture. Cook for 3-4 minutes, allowing the mushroom to absorb the flavors.

Pour in the fish sauce, soy sauce, and oyster sauce, stirring well to combine. Add the sugar and black pepper, mixing thoroughly.

Pour the chicken or vegetable broth into the pot, ensuring the mushroom pieces are mostly submerged. Bring the liquid to a gentle simmer.

Reduce the heat to low, cover the clay pot with its lid, and braise for 25-30 minutes. The mushroom should become tender and absorb the braising liquid.

If you prefer a thicker sauce, mix the cornstarch with water and stir it into the braising liquid during the last 5 minutes of cooking, stirring constantly until thickened.

Remove the pot from heat and carefully remove the lemongrass stalks and dried chilies if desired (they can remain for presentation and flavor).

Taste and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for balance.

Transfer the braised mushroom and sauce to a serving bowl or keep in the clay pot for an authentic presentation. Garnish generously with chopped scallions and fresh cilantro.

Serve hot with steamed jasmine rice or crusty French bread to soak up the delicious braising liquid.