Photograph of the finished Nấm Lộc Nhung Kho Tiêu Xanh Ăn Với Cháo Đậu Đỏ

Vietnam · Nấm lộc nhung kho tiêu xanh ăn cháo đậu đỏ

Nấm Lộc Nhung Kho Tiêu Xanh Ăn Với Cháo Đậu Đỏ

1 hr 20 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Deer antler velvet mushroom Deer antler velvet mushroom 1.3 lb
  • Photograph of Green peppercorns Green peppercorns 3.5 oz
  • Photograph of Red bean Red bean 8.5 oz
  • Photograph of Rice Rice 8.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp

Method

  1. 1 Soak red beans for 8 hours, then cook them with rice and 900 ml of water for 40 minutes until they become a smooth porridge.
  2. 2 Tear the deer antler velvet into strands along the grain, then squeeze out the excess water using a towel.
  3. 3 Sauté dried mushrooms without oil for 5 minutes until they release all their water and become firm like meat.
  4. 4 Caramelize the sugar, sauté the shallots, then add the mushrooms and simmer with soy sauce and 120 ml of water for 12 minutes.
  5. 5 Add the crushed green peppercorns during the last 3 minutes, then drizzle with sesame oil and serve with a bowl of red bean porridge.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: cook red beans with rice under high pressure for 12 minutes, then release pressure naturally for 10 minutes; mushrooms should still be pan-fried and braised separately in steps 3–5 to maintain their firmness.

Start cooking