Charred Lemongrass Mushroom & Scallion Oil Noodle Bowl
A bright, aromatic Vietnamese noodle bowl built on charred lemongrass mushrooms, scallion oil, fresh herbs, and a light soy-lime dressing. Clean, modern, and deeply Vietnamese.
Equipment
- Cutting board & knife
- Mixing bowl
- Grill pan or skillet
- Small pot for scallion oil (optional)
Ingredients
- 8 ounces oyster mushrooms torn into large pieces
- 8 ounces shiitake mushrooms stems removed and caps sliced
- 2 tablespoons lemongrass finely minced
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 8 ounces rice vermicelli noodles cooked and rinsed
- 2 scallions thinly sliced
- 3 tablespoons neutral oil for scallion oil
- 3 tablespoons soy sauce for dressing
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon water
- 1 teaspoon chili garlic sauce optional
Optional Toppings
- 1 cup pickled carrot and daikon
- 1 cup fresh herbs such as mint cilantro and Thai basil
- 1 cup sliced cucumber
- 2 tablespoons roasted peanuts crushed
- 2 tablespoons crispy shallots
Instructions
- Combine mushrooms with lemongrass garlic soy sauce oil sugar and black pepper and let marinate briefly.
- Heat a skillet over high heat and cook the mushrooms until charred on the edges and deeply browned.
- Make scallion oil by heating neutral oil until warm and pouring it over the sliced scallions.
- Whisk together soy sauce lime juice sugar water and chili garlic sauce to make the dressing.
- Assemble bowls with cooked noodles charred mushrooms and toppings.
- Spoon scallion oil over the noodles and drizzle with dressing.
Notes
- Use a very hot pan to achieve smoky char on the mushrooms.
- Any mushroom mix works including king oyster or cremini.
- Scallion oil can be made ahead and stored in the fridge.
- Serve with extra lime and herbs for brightness.