Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Clay Pot Braised Lion's Mane Mushroom with Yuba and Fresh Green Peppercorns
A traditional Vietnamese clay pot dish featuring tender braised Lion's mane mushroom and silky yuba, infused with the bright, peppery notes of fresh green peppercorns. This aromatic and umami-rich dish is a vegetarian celebration of Vietnamese comfort food, slow-cooked to perfection in an authentic clay pot.
60 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour0/10
Umami8/10
Spicy3/10
🥄 Texture
The lion's mane mushroom provides a meaty, fibrous bite with tender, slightly stringy shreds that hold a light browning on the edges. The yuba becomes tender and slightly chewy, soaking up the braising liquid to create a silky, unctuous mouthfeel alongside the mushrooms.
👃 Aroma
A pronounced savory steam builds from garlic, ginger and shallots, layered with the green, resinous brightness of lightly crushed fresh green peppercorns. Earthy mushroom notes and the savory marine/soy background from fish sauce or soy sauce round out a warm, aromatic profile.
🍷 Pairs Well With
Off-dry Riesling or a light, crisp lager; alternatively jasmine or green tea to complement the dish's peppery aromatics and umami richness.
🥗 Side Dishes
Steamed jasmine rice, Vietnamese-style quick-pickled vegetables (do chua) for acidity, and a simple stir-fried leafy green (bok choy or water spinach) to add freshness.
Ingredients(16 items)
- 11 whole Vietnamese clay pot (or clay pot braising vessel)
- 2400 grams Lion's mane mushroom (cleaned and torn into bite-sized pieces)
- 3200 grams yuba (fresh bean curd skin, cut into 2-inch strips)
- 42 tablespoons fresh green peppercorns (lightly crushed)
- 54 cups vegetable broth or water
- 63 tablespoons fish sauce or soy sauce
- 72 tablespoons sugar
- 86 cloves garlic (minced)
- 91 inch ginger (minced)
- 103 shallots (sliced)
- 112 red chilies (sliced, optional)
- 122 tablespoons vegetable oil
- 131 teaspoon salt (or to taste)
- 141/2 teaspoon white pepper
- 152 stalks green onion (cut into 2-inch pieces)
- 161 tablespoon cornstarch (mixed with 2 tablespoons water for slurry)
Nutrition Information(per serving)
185
Calories
8.2g
Protein
24.3g
Carbs
6.5g
Fat
Instructions
- 1
Prepare the clay pot by soaking it in water for at least 30 minutes if it is new. This prevents cracking during cooking.
- 2
Clean the Lion's mane mushroom gently with a damp cloth to remove any dirt. Tear it into bite-sized pieces, keeping some texture intact.
- 3
Cut the yuba into 2-inch strips and set aside. Fresh yuba is delicate, so handle with care.
- 4
Lightly crush the fresh green peppercorns using a mortar and pestle to release their aromatic oils, but keep them mostly intact for presentation.
- 5
Heat the vegetable oil in the clay pot over medium heat. Add the minced garlic, ginger, and sliced shallots. Stir-fry for 2-3 minutes until fragrant.
- 6
Add the sliced red chilies (if using) and stir for another 30 seconds.
- 7
Increase heat to medium-high and add the torn Lion's mane mushroom pieces. Stir occasionally for 3-4 minutes to lightly brown the mushroom.
- 8
Pour in the vegetable broth or water, then add the fish sauce or soy sauce and sugar. Stir well to combine.
- 9
Bring the mixture to a gentle boil, then reduce heat to low. Cover the clay pot with its lid and simmer for 15 minutes to allow the mushroom to absorb the flavors.
- 10
Carefully add the yuba strips to the clay pot, gently pushing them into the broth. Do not stir vigorously to prevent breaking the delicate yuba.
- 11
Sprinkle the crushed fresh green peppercorns evenly over the dish. Season with salt and white pepper to taste.
- 12
Cover the clay pot again and continue simmering for another 10-12 minutes until the yuba is tender and has absorbed the flavors.
- 13
If you prefer a slightly thicker sauce, slowly pour the cornstarch slurry into the pot while gently stirring. Simmer for 2 more minutes.
- 14
Turn off the heat and garnish with the green onion pieces. Let the dish rest for 2 minutes before serving.
- 15
Carefully transfer the clay pot to a wooden trivet or heat-resistant surface. Serve directly from the clay pot for an authentic presentation.
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