Chef Tran Le Thanh Thien, author of sustainable plant-based culinary book An Xanh Song Lanh (Eat Green and Live Healthily) (Photo courtesy of Tran Le Thanh Thien)

Chef Thien is sharing Steamed Mushrooms with Phu Quoc Green Peppercorns, a vegetarian dish. Thien explained that he chose these green peppercorns of Phu Quoc, part of Kien Giang province, the place where he was born and raised, and where he was deeply influenced by the distinctive flavors of southern Vietnamese cuisine, especially the dishes passed down by his mother.

“Phu Quoc green peppercorns are known as the king of all peppers in Vietnam. The pepper here typically has a fragrant, spicy, and warm flavor. Locals often use this pepper in dishes such as salt and pepper seasoning, braised beef with pepper, grilled snails with pepper, and many other dishes that are paired with black pepper, white pepper, and pink pepper from Phu Quoc,” said Thien.

For this dish, Thien prepares some very specific ingredients and exact measurements.

“To create this flavorful dish, gather 100g of oyster mushrooms, 50g of enoki mushrooms, 50g of white reishi mushrooms, and 100g of king oyster mushrooms. You’ll also need 8 lime leaves, thinly sliced, along with 3 stalks of lemongrass and 5 sprigs of fresh green peppercorns. Add 50g of ginger for warmth, 200ml of coconut water for a subtle sweetness, and season with 1 teaspoon of mushroom seasoning and a half of teaspoon of sugar. Finally, finish with 2 tablespoons of coconut cream for a creamy texture and more aroma,” said Thien.

Steamed Mushrooms with Phu Quoc Green Pepper (Photo courtesy of Tran Le Thanh Thien)

These ingredients are easy to find in any supermarket or open-air market. Feel free to customize the types of mushrooms based on what your family enjoys, it’s a flexible recipe that welcomes creativity. Since this is a steamed dish, the cooking technique isn’t too complicated. But, as Chef Thien explains, there are a few key steps in preparing the ingredient, “The mushrooms are gently washed and sliced. Lemongrass and ginger are crushed to release their aroma, while the green peppercorns are lightly bruised to bring out their fragrant oils.”

The ingredients are layered into a clay pot, drizzled with fresh coconut water, and seasoned with mushroom seasoning and a little sugar. After steaming for 10 minutes, add some coconut cream. But the dish is incomplete without a dipping sauce. 

“This dish pairs wonderfully with a special dipping sauce that I’d like to share. To make it, simply combine 5 tablespoons of soy sauce, 3 tablespoons of calamansi juice, a half of teaspoon of sugar, calamansi juice, and a half teaspoon of chopped chili. Mix all the ingredients together in a small bowl until the sugar dissolves completely, creating a delicious sauce to complement the warm, flavorful mushrooms,” said Thien.

Steamed Mushrooms with Phu Quoc Green Peppercorns serves well with a bowl of white rice or as a delightful appetizer. It’s simple, wholesome, and packed with the bold, spicy aroma of Phu Quoc’s finest peppercorns.

The dish is one of the 33 plant-based recipes chef Thien introduced in his book Eat Green and Live Healthily. Thien said that Vietnam possesses an abundance of regional specialty ingredients, which inspired him to write this book that brings to life the art of plant-based cooking using Vietnam’s bountiful produce and regional specialties. This isn’t just a cookbook, it’s a journey through Vietnam’s diverse culinary landscapes, inviting us to embrace a greener, more wholesome way of life.

“The plant-based eating trend is growing rapidly in Vietnam. The interplay between local food sources and modern demands has opened up new opportunities for growth, helping elevate Vietnamese cuisine in the international community. Each ingredient in a dish not only has its own merits but also carries the story and spirit of the land where it grows,” said Thien.

“I want to guide readers on a journey to discover these ingredients, from province to province. Each ingredient is not simply part of a dish, it represents the connection between nature, culture, and people, making me even more grateful for the rich and diverse Vietnamese culinary heritage,” he added.

Our journey with chef Thien to explore further herbs and spices from the North to the South of Vietnam will continue on the next show.