Vietnamese Green Bean Casserole
Sleeper hit. Blistered green beans, coconut milk, garlic, shallots, fish sauce, white pepper, and a crispy shallot topping.
Equipment
- Baking dish 9 x 13
- Large skillet
- Mixing bowl
- Cutting board & knife
Ingredients
- 1 lb fresh green beans trimmed
- 1 cup coconut cream
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 1 cup crispy fried shallots
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 2 cloves garlic minced
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp neutral oil
Instructions
- Heat oil in a skillet over medium heat and sauté garlic until fragrant.
- Add mushrooms and cook until softened.
- Pour in chicken broth, fish sauce, soy sauce, salt, sugar, and pepper.
- Stir in coconut cream and bring to a simmer.
- Mix cornstarch with water and add to the skillet to thicken the sauce.
- Add green beans and toss to coat.
- Transfer mixture to a baking dish and top with crispy shallots.
- Bake at 375°F for 20 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- For extra depth, add a splash of mushroom nước mắm.
- Use canned green beans if short on time.
- Top with fried garlic chips for added crunch.