Warm mushroom salad with fried bean curd and crisp lotus root

Warm mushroom salad with fried bean curd and crisp lotus root

The Food of Vietnam
Alan Benson


Quantity Ingredient
3 dried shiitake mushrooms
1 teaspoon sea salt
1 teaspoon sugar
100ml pickling liquid
25g bean sprouts
50g oyster mushrooms
50g enoki mushrooms
50g fresh black fungus
2 tablespoons vegetable oil, plus an extra 500 ml for deep-frying
50g fresh lotus root, peeled and thinly sliced into rounds, (optional)
6 red radish slices
1/4 red onion, cut into rings
6 cherry tomatoes, cut in half
10 perilla leaves, roughly sliced
10 mint leaves, roughly sliced
1 handful vietnamese mint leaves, sliced
1 teaspoon * fried garlic chips [rid:8091]
snow pea sprouts, to garnish

Fried bean curd

Quantity Ingredient
50g dried bean curd stick
150ml light soy sauce
75ml shaoxing rice wine
2 tablespoons sugar


Quantity Ingredient
3 tablespoons lemon juice
30ml tamari
1 1/2 tablespoons sugar
1 garlic clove, crushed
1/2 teaspoon pickled chilli
1 teaspoon sesame oil


  1. To prepare the fried bean curd, put the bean curd stick in a heatproof bowl, cover with boiling water and leave to soften for 20 minutes. Remove from the water and squeeze out the excess moisture.
  2. In a small saucepan, combine the soy sauce, rice wine and sugar. Stir over high heat until the sugar has dissolved, then add the bean curd. Remove from the heat and allow to infuse at room temperature.
  3. Meanwhile, place the shiitake mushrooms in a small saucepan and cover with hot water. Add the salt and sugar and bring to the boil. Reduce the heat and simmer for 20 minutes, or until plump and tender. Drain and allow to cool. Remove the stalks, slice the mushrooms thinly and set aside.
  4. Pour the pickling liquid into a small bowl and add the bean sprouts. Set aside.
  5. Tear the oyster mushrooms into bite-sized pieces, following the gill lines. Remove the root from the enoki mushrooms and separate them. Tear each black fungus into three pieces.
  6. Add the oil to a hot wok and stir-fry the mushrooms for 30 seconds, or until slightly coloured and wilted down. Remove from the wok and set aside.
  7. Heat the 500 ml oil in a small saucepan to 180ºC, or until a cube of bread dropped into the oil turns brown in 15 seconds. Chop the infused bean curd stick into 1 cm pieces, then carefully place into the hot oil and fry for 3 minutes, or until crisp. Remove from the oil and drain.
  8. If using the lotus root, fry it in the hot oil for 2 minutes, or until golden and crisp. Drain, season with sea salt and ground white pepper and set aside.
  9. Whisk the dressing ingredients together in a small bowl. In a large mixing bowl, combine all the mushrooms with the bean curd, salad vegetables, herbs and garlic chips. Add 2 tablespoons of the dressing and toss to combine.
  10. Transfer to a serving bowl and top with one more tablespoon of dressing. Garnish with the snow pea sprouts and fried lotus root, if using, and serve.
The Food of Vietnam
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