Vietnamese rice noodle bowl with marinated portobello mushrooms

Marinated mushrooms

400 g portobello mushrooms

2.50 tbsp soy sauce

3 tbsp maple syrup

1 spring onion, chopped

1 tbsp leamon grass

1 tsp grated ginger

2 tsp Chinese Five Spice

2 tsp sesame oil

Noodle bowl

200 g rice vermicelli noodles, cooked and cooled

Lettuce leaves of choice

2 carrots, peeled and julienned

Fresh herbs such as coriander, Thai basil and/or mint

2 tbsp crushed roasted peanuts

1 bird’s eye chilli, finely sliced

Fresh lime wedges

Store-bought or homemade nước chấm sauce

Combine all the marinade ingredients together in a bowl.

Remove the stems from the mushrooms, then slice in half. Add the mushrooms and stems to a large bowl, then pour the marinade over. Coat well, then set aside to marinate for 30 minutes.

Meanwhile, prepare all the other ingredients.

Heat the sesame oil over medium-high heat. Add the mushrooms along with the marinade and grill each side for 7–8 minutes, until well caramelised, keeping an eye on them towards the end of cooking, to avoid burning.

Arrange the lettuce, noodles, carrot, herbs and cooked mushrooms in two serving bowls. Serve with crushed peanuts, chilli and fresh lime.

Enjoy with Vietnamese nước chấm dipping sauce.

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Vietnamese rice noodle bowl with marinated portobello mushrooms