Anne's Almost Vegetarian Nam Tok

Thank you Chris Deetanna (AKA Phuket) for introducing me to the joys of Nam Tok while I was still a meat eater. Visit his Thai Restaurant in Sandy Springs! Here is my mostly veggie version of the wonderful, amazing beef dish that I've been struggling to re-create. I think I've done an almighty good job, but I only drink Jaegermeister with it, so I can truly feel your presence Chris!



Serves 4

INGREDIENTS
- 2 cups cooked Jasmine rice (I actually used Basmati bc I didn’t have Jasmine rice)
- 32 oz mushrooms

MARINADE
- 4 tbs fish sauce
- 3 tbs soy sauce
- 1 tbs thai chili pepper (I just used a spoon full of chili paste)


- 3 tsp tamarind concentrate mixed w 3 tsp water
- 1 lime squeezed

TO PREPARE VEGGIES
- 2 tsp sesame oil
- 3 Shallots (the bulb kind)
- 1 clove garlic ( I used a ½ tsp of Jarlic. I’m usually a big garlic fan but it shouldn’t be an overwhelming flavor here)

- 1 bunch of Asparagus
- Baking spray or olive oil
- Salt
- Pepper

- 1 package fresh mint
- ½ bunch cilantro
- Handful of snow peas
- Bunch of bean sprouts
- Big dash of white vinegar
- Dash of soy sauce

Mix fish sauce, soy sauce, chili pepper, tamarind concentrate, 3 tsp water, and the juice of one lime together in a big container for marinade.

Slice mushrooms. Toss in marinade. Let mushrooms marinate for 1-2 hours.

While mushrooms are marinating - Preheat oven to high broil. Or like 300 degrees, I guess. Grease baking sheet with spray oil or olive oil. Cut ends off asparagus. Lightly coat with baking spray or olive oil. Salt and pepper them. Broil for 10 minutes. (This is also a super delish way to just cook asparagus for other stuff, courtesy of the Barefoot Contessa)

Chop cilantro and mint and place in a big bowl. Mix together with snow peas and bean sprouts.

When the asparagus is done, let cool. When cooled, cut in 1 in. sections and toss in with the herb/veggie mix.

Chop the shallots. About when the mushrooms are done marinating, heat the sesame oil in a wok or big pan. When the oil is hot, toss in the chopped shallots and let them carmelize. Chop garlic, and throw in the pan.

Once shallots and garlic are carmelized, toss in the marinated mushrooms over medium heat. Let cook for about 5-8 minutes. Mushrooms will cook down, but you should still have juice in pan.

Toss in veggies/herb mix, white vinegar, and soy sauce. Cook for about one minute.

Serve over rice, which you should have cooked at some point.