Name: Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)
Yield: Serves 2 to 6 as part of a meal; the recipe is easily doubled
Ingredients: A charcoal grill (highly recommended), grates oiled; 10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem (trimmings reserved; see NOTE); A generous drizzle of vegetable oil; Kosher salt and freshly ground black pepper; 1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice); 1 1/2 tablespoons Thai thin soy sauce; 1 tablespoon mushroom stock (purchased or homemade; see NOTE) or water; 1 teaspoon granulated sugar; 1 teaspoon Phrik Phon Khua (Toasted-chile powder); 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons); 1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed); 1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed; 1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed; 1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing

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Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)Austin Bush

Flavor Profile: Spicy, tart, aromatic, salty, umami-rich

Try it with: Any Som Tam (Papaya salad and family) and/or Phat Khanaeng (Stir-fried Brussels sprouts). Needs Khao Niaw (Sticky rice).

The recipe for steak salad is a classic, but naam tok made with mushrooms is less common. Yet mushrooms are everywhere in Thailand and echo the texture and even the umami-rich flavor of animal flesh. Thailand has a long history of vegetarian food, for strict Buddhists and those celebrating Buddhist holidays. And while I rarely spend time considering the needs of vegetarians, I figured that if I swapped out the fish sauce in the original for thin soy sauce, then they'd have something to eat at Pok Pok.

Note

If you'd like, briefly grill the mushroom trimmings, put them in a pot with enough water to cover, and simmer for 15 minutes or so. Spoon out 1 tablespoon of the liquid for the dressing.

Recipe notes

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Recipe notes

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