Recently, I borrowed a Thai vegetarian cookbook from library, called “Rosa’s Thai Cafe, The Vegetarian Cookbook“. Inside this 224 pages easy to read and follow cookbook, the first one I gave it a try is this mushroom salad – Grilled Eryngii in nam Tok Sauce.
Why did I pick this one? Simply because I almost have had all the ingredients on hand, except kaffir lime leaves and eryngii, and I thought it’s easy to make.
For the kaffir lime leaves, it’s not easy to find an alternative so I just skipped; Eryngii, couldn’t find any other similar kinds but normal mushrooms. So I used big flat mushroom, hoping for a little more bites of texture.
Nam Tok, A Waterfall Meat Sauce
For your reference and my own little curiosity, I tried to look for the meaning of nam tok. And if I’m correct, nam tok literally means waterfall, and refers to some dripping sauce from meat in food terms. So if you search nam tok recipe online, probably you’ll get sliced beef salad or sometimes called waterfall beef salad. You may want to check out this popular Thai recipe if you’re interesting in making an authentic meat salad.
But for us, we prefer a vegan / vegetarian Thai mushroom salad. Below you’ll be surprised how easily you can make it!
Ingredients
Serves : 2
- 2 big flat mushroom, sliced in 1cm thickness
Note: If you can find fresh shiitake or eryngii, go for it, as this kind of big flat mushroom release water in black while cooking, not the greatest choice if you care about the presentation.
For the Nam Tok Sauce
- 1 scallion, finely sliced
- 30 g shallot, finely sliced
- small handful of fresh coriander leaves, chopped
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp diced fresh chilli / chilli flakes
- 1 tbsp toasted rice
How to Make Rosa Thai Mushroom Salad in Vegan Nam Tok Sauce
- First, toast jasmine / basmati rice in a dry frying pan with low heat until lightly brown, about 5 mins. Transfer it to a blender and blend to crumbs / small grains.
- Use the same pan, cook the mushroom of your choice with 2 tbsp of water (no need oil), until just cooked through and place on a plate. (Discard the water released from mushroom)
- Meanwhile, make the nam tok sauce by mixing all the ingredients together. Don’t forget to add the toasted rice as well! Pour the sauce over the mushroom and enjoy!
More Refreshing Salad Recipes
- Quinoa Salad with Chickpeas (Easy and Refreshing!)
- Homemade Basic Japanese Sesame Dressing (NO Additives)
- Beet and Clementine Salad with Greek Yogurt Vinaigrette
- Portuguese Style Cod and Chickpea Salad
