Dien Bien mushroom hot pot (Photo courtesy of Tran Le Thanh Thien)

“When talking about the northwestern mountains, it’s impossible to ignore the spices and ingredients that are gifts of nature here. Mushrooms are an ingredient that local ethnic communities commonly use for soups, stews, stir-fries, and braised dishes,” chef Thien said.

These mushrooms typically grow deep in the forests beneath large trees where the air is cool and the ground stays moist. Harvested between August and December, the mushrooms are widely used, not just for their taste, but also for their medicinal properties.

Thien said wild shiitake mushrooms have a rich fragrance and a delicate, naturally sweet flavor. That’s why he chose to showcase them in a special dish he calls Dien Bien Mushroom Hot Pot. This health-conscious vegetarian dish is made entirely from forest herbs and other plant-based ingredients. 

“First, for the broth, we need 2.5 liters of water, 1 carrot, 1 turnip, 1 jicama, 1 luffa, 1 sweet corn, 50 grams of leeks, 30 grams of coriander, and 20 grams of dried shiitake mushrooms. Wash the coriander and cut off the roots, peel and chop the corn into segments, wash and chop the leek. Put them all into a pot, then pour in some water and simmer it on low heat for about 30 to 45 minutes,” Thien said.

One small but important tip when making the broth – avoid using high heat, as it can make the broth cloudy. Let it simmer gently. The longer it cooks, the more natural sweetness you’ll draw out from the vegetables. It may take some time to prepare the broth, but you can use that time to prepare some accompaniments.

“For the accompaniments, we need fried tofu, soft tofu, fresh shiitake mushrooms, oyster mushrooms, and white and brown reishi mushrooms. Other ingredients include enoki mushrooms, tofu skin, spinach, napa cabbage, and crown daisy,” said Thien.

When it comes to the vegetables and mushrooms, don’t worry if you don’t have every single item on the list. Chef Thien says you can absolutely mix and match—just use whatever fresh ingredients you have on hand. It’s all about flexibility and making the most of what’s available in your kitchen.

After the broth is finished, it is strained while the shiitake mushrooms are transferred into a separate pot. Season with 3 tablespoons of vegetarian seasoning powder, 10 grams of goji berries, 1 tablespoon of rock sugar, and 2 tablespoons of soy sauce, adjusted to taste. With the fragrant vegetable broth and fresh accompaniments ready to go, it’s time to prepare a special sauce made from a number of spices.

“For the dipping sauce, it’s all about balance – sweet, sour, spicy, and fragrant. I put in golden-fried leek for that rich, savory aroma. Then I add minced ginger, a bit of chili powder, some sugar and water. Next, mix in white vinegar, sesame oil, and toasted sesame seeds. Finally, add chopped coriander and green onion. Just stir everything together,” said Thien.

This dish is great for family get-togethers or weekend meals – it’s warm, comforting, and brings everyone together around the table.