With the release of my Dear Mam Vegetarian Fish Sauce, I’m spotlighting a ton of vegetarian Vietnamese dishes, because there is a whole world of incredible dishes waiting for you to build with it. Today we’re making a true Vietnamese comfort food classic: dau hu kho nam, also written as dau hu nam kho. Crispy fried tofu and a medley of mushrooms simmered together in a sweet and savory sauce that was made to be spooned over rice. The whole thing comes together in about 30 minutes, and it’s so cozy and craveable, and it tastes kinda like a warm hug my mom would give me as a kid. This dish is wonderful on its own, and it’s even better as a part of a full com gia dinh, the shared Vietnamese family meal where there’s a little bit of everything on the table, all at once, and everyone digs in together.
Dau hu kho nam is a Vietnamese braised dish made of tofu (dau hu) and mushrooms (nam) simmered in a rich caramelized fish sauce until everything turns glossy and savory. The word kho refers to the technique: a braise in a sweet and salty sauce built on nuoc mau (Vietnamese caramel) that gives the dish its signature deep color, smokiness, and sweetness. Traditionally, this style of kho is made with pork, but the tofu and mushroom version is a beloved vegetarian staple in its own right, especially around chay days when many Vietnamese families cook plant-based. It’s humble, nourishing, and exactly the kind of food I grew up eating over a mountain of white rice.
Ready in about 30 minutes. From start to finish, including prep, everything takes about 30 minutes if you’re efficient with your time
It is fully vegan. My Dear Mam Vegetarian Fish Sauce carries all the savory depth, so nobody misses a thing. The vegetarian version of Dear Mam should be used as a 1:1 substitution for fish sauce
The mushroom trio does the heavy lifting. King oyster, seafood, and button mushrooms each bring a different texture, so every bite feels a little different. Feel free to customize it and use any kind of mushrooms you choose!
Medium-firm tofu. Fry it until it’s golden and crisp on every side. That crust helps the tofu hold its shape through the braise and chewy edges that soak up all the sauce. Pat the tofu dry before it hits the oil so it crisps instead of steams. Firm tofu also works here, but avoid soft tofu, as it will fall apart in the braise
Assorted mushrooms. I use a trio of mini king oyster, seafood, and button mushrooms. King oyster brings a meaty bite, seafood mushrooms add delicate strands, and button mushrooms soak up the sauce. Feel free to substitute them with whatever mushrooms are accessible to you!
Dear Mam Vegetarian Fish Sauce. This is the soul of the dish. It carries the savory, umami backbone that makes people come back for more. If you haven’t cooked with it yet, this is your sign to get your hands on Dear Mam Vegetarian Fish Sauce today!
Finely mince the shallot and garlic. Thinly slice the Thai chilies, and thinly slice the green onions to use as a garnish later. Wipe the mushrooms clean with a damp towel to lift off any loose dirt. Halve any large mushrooms so everything cooks evenly, and for the seafood mushrooms, trim off the root end and any attached debris. Mini King oysters can be left as is.
Drain the tofu and pat it very dry with paper towels. Heat about 1 inch of a neutral oil in a pan to 350F. Fry the tofu for 6 to 7 minutes, turning it so every side turns golden and crisp. Then move it to a paper towel-lined plate to drain.
Add the sugar to a pot over medium-low heat. Let it melt slowly, stirring occasionally, until it turns a deep amber, about 5 to 7 minutes. Watch it closely, because burnt caramel turns acrid and there is no saving it. Carefully pour in a splash of oil and stir to loosen the caramel into a smooth sauce.
Stir the minced shallot and garlic into the pot and sauté for 1 to 2 minutes, until fragrant. Add the mini king oyster and button mushrooms and brown them for about 2 minutes, then add the seafood mushrooms and cook for another minute.
Pour in the Dear Mam Vegetarian Fish Sauce and coconut water and bring everything to a boil. Add the fried tofu, sliced Thai chilies, and black pepper. Stir well, lower the heat, cover, and let it simmer for 10 minutes so the flavors marry. Taste and make any final seasoning adjustments.
Spoon it over a warm bowl of white rice, or set it at the center of a full Vietnamese family meal. Ladle plenty of that glossy sauce on top, then finish with green onions and a fresh crack of black pepper. Enjoy!
Is dau hu kho nam vegan? Yes. As written with my Dear Mam Vegetarian Fish Sauce, this dish is fully plant-based, with no fish sauce or animal products.
What mushrooms work best? I use a trio of mini king oyster, seafood, and button mushrooms for a mix of meaty and delicate textures. Shiitake, oyster, or cremini all work beautifully too, so use what is fresh.
Can I skip frying the tofu? Frying gives you the best texture and helps the tofu hold together in the braise. If you want a shortcut, store-bought tofu puffs work well and help cut down on even more time.
What is nuoc mau? Nuoc mau is a Vietnamese caramel made by cooking sugar to a deep amber and loosening it with water. It gives kho dishes their signature color and gentle bittersweet depth.
How spicy is it? The three Thai chilies bring a real kick. For a milder dish, use one chili or leave them whole so you can lift them out before serving.
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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