Nuoc Mam Cham Mussels and King Oyster Mushroom

I still have a bottle of nuoc mam cham in my fridge, the leftover from my post Bun Tong Nuong Cha Ram. At that time, I tripled the recipe since I really love the taste.



Vietnamese herbs are plenty at the Asian markets in Winnipeg such as:

- Lá L?t

Botanical name: Piper sarmentosum

Other names: wild betal leaf, daun sirih tanah (Indonesian), daun kadok (Malaysian)



- Ngò Gai

Botanical name: Eryngium foetidum

Other names: Culantro, Sawtooth Coraiander, Mexican Coriander, Daun Ketumbar Jawa (Indonesian), Walangan (Indonesian), Pak Chee Farang (Thai)



- Rau Chua/Lá Chua

Botanical name: Rumex Scutatus, Rumex Acetosa,

Other names: Common Sorrel, French Sorrel



- Rau D?ng

Botanical name:

Other names: Bitter Leaves



- Rau Má

Botanical name: Cantella Asiatica

Other names: Pennyworth (English); Pegagan (Indonesia); Di Chien Tsao, Man Tien Hsing and Zhi Xue Cao (China); Mandukaparni, Gotu Kola (India); Hoefbald and Paardevoet (Netherland), Bai Bua Bok (Thai)

Even though, it has one name in Indonesian, this plant has several different names in Indonesia, depending on the region (dialect). Peugaga (Aceh), Daun Kaki Kuda, Antanan (Sunda), Gagan-gagan, Rendeng (Java), Taidah (Bali), Sandanan (Irian)



- Rau Qu? VietNam/Húng Qu? VietNam

Botanical name: Ocimum basilicum

Other names: Vietnamese basil



- Rau R?m

Botanical name: Polygonum odoratum

Other names: Vietnamese coriander, laksa leaf, daun kesum (Indonesian and Malaysian) and daun laksa (Malaysian).



There are many more that I can't remember. The Viet Herbs website has more information and pictures.



A lemony flavour of rau r?m has boosted the taste of nuoc mam cham (Vietnamese dipping sauce) that is slightly sweet and rather mild, the pungency of the fish sauce quite muted.



The recipe is supposed to be a part of Delicious Vietnam #3.  I was late to send and blog it, but I'm not going to hold the recipe for next round.  It means I have more Vietnamese influenced recipes to come :).



Nuoc Mam Cham Mussels & King Oyster Mushroom

recipe by me



Ingredients:

250 g mussels in the half shell

100 g sliced king oyster mushrooms

1 shallot, minced

1/4 cup (62.5 mL) clam juice (can be substituted for any broth or water)

1/2 cup (125 mL) nuoc mam cham

chopped rau r?m

extra virgin olive oil



Directions:

1. In a skillet at high heat, stir fry minced shallot in EV olive oil about 30 seconds.



2. Add sliced king oyster mushrooms and 1/4 cup of nuoc mam cham.  Cook about 2-3 minutes until the mushroom is quite soft.



3. Add mussels, the rest of nuoc mam cham and clam juice.  Cook until the mussels done.  Combine chopped rau r?m.  Toast and remove from the heat.



This dish can be served as a cold appetizer. Perfect for a summer garden party and give a little bit kick for adventurous eaters.



Other posts related to Mussels and King Oyster Mushrooms:

Javanese Fried Bihun

Miso Soup with Mussels and Tofu

Garlic Mussels

Breaded Curried King Oyster Mushroom

Chili (Padangese Style) Mussels - Kerang Hijau Saus Padang

Red Sauce (Banajarese Syle) Mussels - Kerang Hijau Masak Habang