Recipes
Mushroom Hoi Tod
Serves 4
| Prep Time: 15 mins
| Cook Time: 45 mins
| Total Time: 1 hour
You may need: Vietnamese Pho
Discover The Recipe
Hoi Tod is a traditional Thai street food consisting of sauteed mussels in a crispy egg batter-like pancake. We make a vegan version substituting mushrooms for mussels that delivers savory flavor with the satisfying crunch of the Thai-style pancake that you can eat any time of day. In Thailand, street food vendors and carts line popular shopping and bar districts and offer a vast array of noodle dishes, curries, grilled meats and vegetarian plates. In this recipe, Tender mushrooms spiced with our Vietnamese Pho blend adds complex, savory flavor to replace the traditional mussels, served atop a crispy, vegan, gluten-free pancake. Each crispy bite explodes with flavor on your tastebuds.
We designed our proprietary Vietnamese Pho spice blend to provide savory / umami flavors paired with the typical subtly sweet, warm spice notes that are unique to Vietnamese Pho soup. Use our Vietnamese Pho spice blend to make the authentic soup, or use it to imbue layers of flavor in stews, meat marinades, or grilled dishes.
Ingredients
Hoi Tod Pancake Batter:
2 cups gluten free all purpose flour (or regular all purpose flour if you prefer)
2-2 1/2 cups water
1 Tbsp toasted sesame oil
Pinch sea salt
4 scallion, chopped
Pho Spiced Mushrooms:
1 Tbsp peanut oil
1 lbs oyster mushrooms, sliced
2 tsp Piquant Post Pho Spice
1 Tbsp soy sauce (use gluten free soy sauce for the recipe to be gluten free)
1/2 tsp sea salt
Notes
This Thai street food recipe is normally made with egg in the pancake and pan seared mussels. For our vegan version we have replaced the mussels with mushrooms and have made a crispy vegan pancake to go underneath.
Instructions
Whisk together the pancake batter ingredients until the mixture is free of lumps.
Heat some peanut oil in a non stick pan and ladle about 1/4 cup of batter into the pan. Sprinkle some chopped scallions into the pan before flipping halfway through the cooking time, after about 1-2 mins. Cook until both sides are crispy and browned. Cook off all the batter and keep the pancakes warm in your oven on a parchment lined sheet pan.
To make the Pho Spiced Mushrooms, heat the peanut oil in a skillet over medium heat. Add the mushrooms and cook for 5-7 minutes or until the mushrooms are tender and browned. Add the Piquant Post Pho Spice, soy sauce and sea salt in the last minute or two of cooking. Season to taste with more salt and pepper.
To serve, spoon some of the mushrooms onto the pancakes, and garnish with bean sprouts, scallions, cilantro, sliced chiles, sriracha and lime wedges.
Alternatives & Substitutions
We made the pancake topped with the mushrooms, but you can cook them into the pancake as well! Add them to the pancake right before you flip it and then pour a little additional batter to it. The final result will be a little thicker, but equally delicious.
If you like seafood, make an authentic Vietnamese seafood version of Hoi Tod, or our Vietnamese Caramelized Fish.
Our Pho Spice is perfect in a broth, adding a savory, complex, and authentically spiced flavor! Try our plant-based Tofu Mushroom Pho Soup or our Pho Spiced Mushroom and Tofu Salad recipes.
Carnivores: try our Vietnamese Marinated Steak, Vietnamese Pho (soup), or our scrumptious Vietnamese Pho Chicken Wings recipes.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Mushroom Hoi Tod
Serves
4
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hour
Piquant Post spice you'll need: Vietnamese Pho
Ingredients
Hoi Tod Pancake Batter:
2 cups gluten free all purpose flour (or regular all purpose flour if you prefer)
2-2 1/2 cups water
1 Tbsp toasted sesame oil
Pinch sea salt
4 scallion, chopped
Pho Spiced Mushrooms:
1 Tbsp peanut oil
1 lbs oyster mushrooms, sliced
2 tsp Piquant Post Pho Spice
1 Tbsp soy sauce (use gluten free soy sauce for the recipe to be gluten free)
1/2 tsp sea salt
Instructions
Whisk together the pancake batter ingredients until the mixture is free of lumps.
Heat some peanut oil in a non stick pan and ladle about 1/4 cup of batter into the pan. Sprinkle some chopped scallions into the pan before flipping halfway through the cooking time, after about 1-2 mins. Cook until both sides are crispy and browned. Cook off all the batter and keep the pancakes warm in your oven on a parchment lined sheet pan.
To make the Pho Spiced Mushrooms, heat the peanut oil in a skillet over medium heat. Add the mushrooms and cook for 5-7 minutes or until the mushrooms are tender and browned. Add the Piquant Post Pho Spice, soy sauce and sea salt in the last minute or two of cooking. Season to taste with more salt and pepper.
To serve, spoon some of the mushrooms onto the pancakes, and garnish with bean sprouts, scallions, cilantro, sliced chiles, sriracha and lime wedges.
Notes
This Thai street food recipe is normally made with egg in the pancake and pan seared mussels. For our vegan version we have replaced the mussels with mushrooms and have made a crispy vegan pancake to go underneath.
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