More adventures in plant-based cooking continue! This time we have Mushroom Larb, a vegetarian take on a Laotian favorite made with browned bits of oyster mushrooms, plenty of herbs, and fish sauce. Flexitarians can opt for the standard fish sauce, but we have thoughts on vegan alternatives below.
Southeast Asian Plant-based Recipes
We love eating Southeast Asian food. In our opinion, classics like pad Thai and pho are right up there along with pizza and tacos in that they’ve become beloved staples across the U.S.
We’ve been spoiled by solid neighborhood Southeast Asian spots over the years, and our recipes for Pork Larb and Chicken Larb are some of our favorite easy Asian ground meat recipes.
But when one begins to think about eating plant-based, some Laotian, Thai, Vietnamese, and other Southeast Asian favorites get weeded out pretty quickly. Why? Fish sauce.
Even if you eliminate the meat component, fish sauce is the Achilles’ heel of a plant-based cook’s arsenal when trying to create any Southeast Asian dish. The distinctly funky, fishy, and umami flavor of fish sauce is pretty singular. It only takes a few drops to make a huge difference. But is it required?
TIP!
If you’re simply a “flexitarian” who doesn’t necessarily want to eliminate animal products entirely, you can opt to use regular fish sauce. It’s still a garnish/seasoning rather than the main event!
More about vegan fish sauce…
So we’ve taken the next step of experimenting with vegan fish sauce. A common ingredient is kelp, and while I am one of the first to wax on the virtues of kelp around here, kelp wasn’t one of the top ingredients in the brand we purchased, and the flavor was mediocre at best. So what is one to do?
Firstly, we found that a teaspoon (or more, to taste) of light soy sauce helped round out the umami and flavors in this Mushroom Larb when using vegan fish sauce, though it’s certainly not a standard addition when it comes to larb.
Secondly, I did a little bit more digging, and unearthed 24Vegan’s Vegan Fish Sauce. One reviewer called it the “Red Boat of vegan fish sauce,” plus it’s Vietnamese-woman owned.
It’s pricey and decidedly kelp-free (TBD if that’s a good or bad thing), but I’m intrigued. This post isn’t formally sponsored, though my bottle is on the way, and I am eagerly awaiting its arrival. We will report back.
If I haven’t bored you with fish sauce minutiae yet, onto the recipe!
How to Make Mushroom Larb
In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant, about 10 minutes. While that’s happening, finely chop the mushrooms.
Grind the rice to a coarse powder in a mortar & pestle or food processor (a few pulses will do). Set aside.
It’s occurring to me now that if you have neither of those things, a rolling pin would suffice. Put the rice grains on a cutting board. Put your weight on the rolling pin, going slowly over them to pulverize them. Skip the ziploc bag. The force from smashing the rice grains into the plastic would probably ruin the bag instantly.
Place your wok back over high heat until smoking. (You could also use a nonstick pan, in which case you don’t want it to smoke. Just heat it over medium heat). Add the oil and the mushrooms.
Stir-fry until the mushrooms are brown on the edges. Meanwhile, prepare the rest of your ingredients.
Add the toasted rice powder, sugar, fish sauce (or vegan fish sauce), soy sauce (if needed), and lime juice.
Stir-fry for another minute, and then add the chili, shallots, scallions, cilantro, and mint.
Stir-fry for one more minute, then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.
Mushroom Larb
Ingredients
- 1 tablespoon uncooked sticky rice (also called glutinous rice or sweet rice; can substitute regular white rice)
- 1 tablespoon vegetable oil
- 1 pound oyster mushrooms finely chopped (you an also use king oyster mushrooms)
- 1/4 teaspoon sugar
- 1 tablespoon fish sauce (either regular or vegan, depending on your dietary preference)
- 1 teaspoon light soy sauce (optional if using regular fish sauce)
- 1 lime (juiced)
- 1 Thai bird's eye chili (thinly sliced)
- 3 shallots (medium shallots, peeled and thinly sliced)
- 3 scallions (chopped)
- 1/4 cup cilantro (chopped)
- 1/2 cup mint (chopped)
Instructions
- In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant, about 10 minutes. Grind to a coarse powder in a mortar & pestle or food processor (a few pulses will do). Set aside.
- Place your wok back over high heat until smoking. Add the oil and the mushrooms. Stir-fry until the mushrooms are browned on the edges.
- Add the toasted rice powder, sugar, fish sauce (or vegan fish sauce), soy sauce (if needed), and lime juice.
- Stir-fry for another minute, and then add the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
- Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.
Looks delicious! I’ve seen meat larb recipes that can be eaten hot or at room temperature. Would you say this is similar or better enjoyed hot?
Hi Kyle, I’m biased to eating it hot, but it’s all about personal tastes! And I’ve been known to snarf down just about anything cold if I’m desperate enough lol
Hi Kaitlin, this recipe looks fab! Quick Q, what purpose does the rice flour serve? And can it be left out/substituted with something else?
You can usually find toasted rice powder at a reasonably good Asian market, if you have one nearby, then you can just add it and skip this step. I’m still learning how it works — last time I used it, it created a weird grainy texture that I wasn’t sure I enjoyed.
Thanks, Razia! It gives it texture and a toasty, nutty taste that contrasts the herbs and lime. It is a relatively small amount, however, so I can understand if you’d rather omit for convenience.
I presume you chop the mushrooms pretty finely? Think you should include that step somewhere in the recipe.
Hi Mark, yes, apologies for the missed detail. It has been updated.
I love to substitute ume plum vinegar for fish sauce. Obviously it is a little fruity instead of a little fishy, but it has a nice salty funkiness that I think works well in a lot of dishes.
Hi Annie, that’s a cool suggestion, we will have to try that soon!
What do we do with the mushrooms before cooking ? Looks like you chopped them in the picture, but it was not mentioned.
Hi Amy, yes! Sorry about that. Instructions have been updated.
Great recipe. I think that the secret is going to turn out to be the toasted rice powder. Can’t wait to make this.
Thanks, Zac! Hope you like it. The rice powder adds a little textural element, it’s very subtle.
Kaitlin, If you already have some rice powder made, how much does 1 tablespoon of dry sticky rice translate into in powder form? I typically make a big batch to have for laab recipes. Thx for this mushroom recipe! Can’t wait to try it!
Hi Geoff a scant tablespoon would be perfect! Can’t wait for you to try it either, I hope you like it :)