Directions
- 1Soak the dried mushrooms overnight, then boil with lemongrass for 15 minutes.
- 2Rinse the mushrooms with cold water multiple times and use a mortar and pestle to slightly crush them.
- 3Sauté onion and garlic in a pan.
- 4Add the crushed mushrooms to the pan and stir.
- 5Add salt, pepper, bo kho chay seasoning, and turmeric to the mushrooms.
- 6Mix well and let it sit for about 1 hour.
- 7In a separate pan, sauté chopped tomatoes, add salt, and tomato paste to create a rich sauce.
- 8Add the marinated mushrooms to the sauce and stir for 10 minutes until flavors combine.
- 9Add the mixed beans, carrots, turnip, coconut milk, and water to the pot.
- 10Simmer for 20-25 minutes.
- 11Add corn starch to thicken the broth, if desired.
- 12Serve with bread or hủ tiếu.
Ingredients
- 1 bowl dried mushrooms
- 2 stalks lemongrass
- 1 onion
- 1 garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp bo kho chay seasoning
- 1 tbsp turmeric
- 1 cup tomatoes
- 2 tbsp tomato paste
- 1 cup mixed beans
- 1 cup carrot
- 1 cup turnip
- 1 cup coconut milk
- 1 tbsp corn starch
Equipment
potbowlspoonwooden spoonmortar and pestlepan
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