with Chef Lê Đức Hải from Ngon Garden Restaurant in Hà Nội

Chef Lê Đức Hải

Ingredients, for three:

-    Napa cabbage: 250g

-    King oyster mushrooms: 150g

-    Bell pepper: 100gr or half a fruit

-    Carrot: 150g

-    Leek: 1

-    Broth mix: 1tsp

-    Soy sauce: 2tbsp

-    Salt: to taste

Napa cabbage fries with king oyster mushroom

Technique:

Cut the king oyster mushroom’s root, soak it in light saltwater for 3-5 minutes and clean it again before vertically cutting it into four pieces. Cut the bell pepper into slices and the carrot cuts into threads or flower shapes, and cross-cut the leek into 5cm long strips.

Fry the ingredients for between 5 and 7 minutes before putting the 5cm-cut napa cabbage in the pan together with soy sauce and broth mix then stir well for 5 minutes more.

Completed dish:

The dish has a great mixed colour with white napa cabbage, green bell pepper and leek, and orange carrot.

The dish will be a delight for all. It is great for vegetarians or to be eaten with rice.

You can sample the dish together with 300 other specialities from Việt Nam’s regions, at Ngon Garden Restaurant, 70 Nguyễn Du Street in Hà Nội.  VNS