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Laab Het (Spicy Mushroom Salad)

Try this delicious recipe from Marion's Thailand


  • ¼ cup raw rice

  • 2 Tbsp vegetable oil

  • 100g wood ear mushrooms, cut into small chunks

  • 150g oyster mushrooms, cut into small chunks

  • 100g enoki mushrooms, bottom stems trimmed away

  • 200g swiss brown mushrooms, cut into small chunks

  • ¼ cup sliced eschallots

  • 2 tsp dried chilli powder (add more or less to taste)

  • 2 Tbsp sugar

  • 4 Tbsp fish sauce

  • juice of 3 limes

  • ¼ cup sawtooth coriander, sliced (substitute regular coriander if unavailable)

  • ¼ cup mint leaves

  • Cabbage leaves and snake beans to serve


  • 1.

    Heat rice in a wok over high heat, stirring often until dark golden brown. Use a mortar and pestle to grind to a powder.

  • 2.

    Heat oil in a wok over high heat. Add all the mushrooms and stir-fry for about 2 minutes or until mushrooms just start to collapse. Remove from heat and toss through eschallots, 2 Tbsp of the roasted rice powder, dried chilli powder, sugar, fish sauce, lime juice, coriander and mint. Pile onto a plate and serve warm with cabbage leaves and snake beans.

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