Vietnamese-Style Pulled Shiitake Mushroom & Lemongrass Stew

Pull the shiitake mushrooms into thick strips, or slice them if they do not pull cleanly. Remove the tough outer leaves from the lemongrass and finely slice the tender lower part. Chop the onion, mince the garlic, grate the ginger, slice the carrot and chilli, and prepare the coriander and spring onions. Mix the soy sauce and sugar with the stock or water.

Heat the oil in a large saucepan or stock pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the lemongrass, garlic, ginger and half the chilli, then cook for another 2 minutes, stirring constantly, until very fragrant.

Add the pulled shiitake mushrooms to the pan. Increase the heat slightly and cook for 5–6 minutes, stirring regularly, until the mushrooms soften, release some moisture and begin to brown around the edges.

Pour in the stock mixture and add the sliced carrot. Stir well, scraping any caramelised bits from the base of the pan. Bring to a gentle boil, then reduce the heat so the stew is just simmering.

Simmer uncovered for 20–25 minutes, stirring occasionally, until the carrots are tender and the broth has reduced into a glossy, deeply flavoured stew. Taste and adjust with black pepper, extra soy sauce if needed and lime juice for freshness.

Remove the pan from the heat. Spoon the stew into warm bowls and finish with the coriander, spring onions and remaining sliced chilli. Serve immediately, ideally with steamed jasmine rice or rice noodles.