Grandmother's chicken with wild mushrooms (Ga xao nam) from Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham

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Notes about this recipe

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  • ashallen on October 20, 2019

    Very nice, comforting, saucy stir-fry. Flavors are mostly woodsy/earthy from the plentiful mushrooms in the dish and the garlic and shallot with a bit of brightness from the cilantro. Both chicken and mushrooms were nicely tender. I used cremini mushrooms and also substituted them for the oyster mushrooms. My dried black mushrooms were large slices vs. whole mushrooms - I chopped them up into chunks after soaking - worked well. Some might find the dish a bit salty as specified in the recipe (or maybe it's the brands of soy sauce and fish sauce I used). The saltiness balanced out pretty well when eaten with rice, but I might hold back a bit on the salt added while the mushrooms cook next time. I'd definitely make this again!

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