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The Hirshon Thai Laab Het (Mushroom Salad) – ลาบเห็ด

  • Total Time: 0 hours


Units Scale
  • 1/4 cup raw rice
  • 2 Tbsp vegetable oil
  • 1 1/4 pounds of wood ear, oyster, enoki, brown and regular mushrooms (bottom stems trimmed away), cut into small chunks
  • 3 tbsp palm sugar syrup (or simple sugar syrup made from Turbinado sugar if unavailable)
  • 2 tbsp soy sauce
  • 2 limes juiced
  • 1/4 cup sliced shallots
  • 2 tsp dried chili powder (add more or less to taste)
  • 3 Tbsp fish sauce (use vegetarian fish sauce if you are Vegan)
  • 1/4 cup Cilantro, sliced
  • 5 leaves sawtooth coriander (substitute regular coriander if unavailable)
  • 1/4 cup mint leaves
  • 2 scallions, finely sliced
  • Cabbage leaves and snake beans to serve


  1. Heat rice in a wok over high heat, stirring often until dark golden brown. Use a mortar and pestle to grind to a powder.
  2. Heat oil in a wok over high heat. Add all the mushrooms and stir-fry for about 2 minutes or until mushrooms just start to collapse.
  3. Remove from heat and toss through shallots, roasted rice powder, dried chili powder, sugar syrup, fish sauce, lime juice, coriander(s), scallions and mint.
  4. Pile onto a plate and serve warm with cabbage leaves and snake beans on the side.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 800.2 kcal
  • Sugar: 5.28 g
  • Sodium: 1766.47 mg
  • Fat: 13.26 g
  • Saturated Fat: 1.39 g
  • Trans Fat: 0.05 g
  • Carbohydrates: 158.21 g
  • Fiber: 108.48 g
  • Protein: 38.24 g
  • Cholesterol: 70.87 mg

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