Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Clay Pot Braised Lion's Mane Mushroom with Crispy Yuba
This authentic Vietnamese clay pot dish features tender braised Lion's Mane mushroom in a savory caramelized sauce, layered with crispy fried yuba sheets. The combination creates a vegetarian-friendly umami-rich meal that captures the essence of traditional Vietnamese comfort food with a modern twist.
65 min
Medium
4 servings
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Taste Profile
Sweet5/10
Salty7/10
Sour0/10
Umami8/10
Spicy2/10
🥄 Texture
The braised lion's mane becomes tender and slightly fibrous with a meaty, almost crab-like bite, while the sauce is glossy and coats each piece. Crispy yuba provides a pronounced crunch that softens slightly as it soaks up the braising liquid, creating a pleasing contrast between crisp and tender textures.
👃 Aroma
A savory, toasty aroma from caramelized sugar and sautéed garlic and shallot sits on top of a deep, fermented umami note from the fish sauce and soy. Finishing sesame oil adds a warm, nutty layer and a hint of peppery/chili top notes if fresh chili is used.
🍷 Pairs Well With
A bright, acidic white wine like a dry Riesling or Sauvignon Blanc, a crisp lager, or jasmine tea to cut through the richness and complement the savory-sweet flavors.
🥗 Side Dishes
Steamed jasmine rice, a light pickled vegetable salad (carrot and daikon) or nuoc cham for acidity, and a simple stir-fried leafy green (bok choy or gai lan) or fresh herb platter (Thai basil, cilantro, cucumber) to refresh the palate.
Ingredients(15 items)
- 11 whole Vietnamese clay pot (approximately 3-4 liters capacity)
- 2500 grams Lion's mane mushroom (cleaned and torn into bite-sized pieces)
- 3200 grams yuba (dried bean curd sheets, soaked in warm water for 15 minutes)
- 43 tablespoons caramelized sugar (made from 4 tablespoons sugar and 2 tablespoons water)
- 53 tablespoons fish sauce
- 64 cloves garlic (minced)
- 72 shallots (thinly sliced)
- 81 tablespoon soy sauce
- 91 teaspoon black pepper
- 102 cups vegetable or chicken broth
- 112 tablespoons vegetable oil
- 121 tablespoon sesame oil
- 132 green onions (chopped for garnish)
- 141 fresh red chili (sliced, optional)
- 151 teaspoon cornstarch (mixed with 2 tablespoons water for slurry)
Nutrition Information(per serving)
285
Calories
18.3g
Protein
28.7g
Carbs
12.5g
Fat
Instructions
- 1
Prepare the caramel by heating 4 tablespoons sugar in a small pan over medium heat, stirring occasionally until golden brown. Add 2 tablespoons water carefully and set aside to cool slightly.
- 2
Heat 2 tablespoons vegetable oil in the clay pot over medium-high heat. Add minced garlic and sliced shallots, stirring frequently until fragrant and lightly golden, about 2-3 minutes.
- 3
Add the caramelized sugar to the clay pot and stir well to coat the aromatics, cooking for 1 minute to develop deeper flavors.
- 4
Add the torn Lion's mane mushroom pieces to the clay pot, stirring gently to combine with the caramel mixture. Cook for 3-4 minutes until the mushroom begins to release its moisture.
- 5
Pour in the fish sauce, soy sauce, and vegetable broth. Add black pepper and stir thoroughly. Bring the mixture to a gentle simmer.
- 6
While the mushroom braises, prepare the yuba by draining the soaked sheets and cutting them into 2-inch wide strips. Pat dry with paper towels.
- 7
Heat additional vegetable oil in a separate skillet over medium-high heat. Fry the yuba strips in batches until golden and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
- 8
Return to the clay pot and reduce heat to medium-low. Allow the mushroom to braise for 15-20 minutes, stirring occasionally, until tender and the sauce has thickened slightly.
- 9
Add the cornstarch slurry to the braising liquid while stirring gently to thicken the sauce, cooking for 2-3 minutes until it reaches desired consistency.
- 10
Drizzle sesame oil over the braised mushroom and gently fold in the crispy yuba strips, being careful not to break them apart.
- 11
Simmer for an additional 2-3 minutes to allow flavors to meld and yuba to absorb the sauce.
- 12
Transfer the clay pot to a wooden trivet or heat-safe surface at the table. Garnish with chopped green onions and fresh red chili slices if desired.
- 13
Serve hot directly from the clay pot with steamed jasmine rice on the side.
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