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40 mins

Vietnamese Street Food
Steaming rids the gourd of some of the bitterness. A tasty variation is to deep-fry the gourds after steaming, which adds another dimension of flavour and texture.

Serves 6

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects »

© 2022 Tracy Lister / Hardie Grant Books · Reproduced with permission. · Vietnamese Street Food by Tracey Lister and Andreas Pohl, £14.99, paperback, available at http://hardiegrant.co.uk/
  • Step 1

    Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out any excess water. Remove the stems and cut the caps into thin strips.

  • Step 2

    Meanwhile, cut the gourds into 3 cm rounds. Using a teaspoon, hollow out the slices of gourd and discard the seeds.

  • Step 3

    Put the mushrooms, tofu, salt, pepper and sugar in a bowl. Mix until the tofu is smooth and creamy. Spoon the mixture into the gourd slices, then steam the filled slices of gourd for 15 minutes, or until they are tender when pierced with a skewer.

  • Step 4

    Serve the steamed gourd with the dipping sauce.

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