Smoked Bao with Vietnamese Mussels
A fusion dish combining the flavors of Vietnam with a twist of smoked bao, served with a side of mussel delicacy.
Ingredients
- ●4-6 pieces Bao
- ●1 pound Musselsfresh or frozen, debearded
- ●2 tablespoons Fish Sauce
- ●1 tablespoon Soy Sauce
- ●1 tablespoon Brown Sugar
- ●1 tablespoon Lime Juice
- ●1-inch piece, grated Ginger
- ●1 clove, minced Garlic
- ●1 teaspoon Smoked Paprika
- ●1-2 dashes Hot Sauce
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a saucepan, combine fish sauce, soy sauce, brown sugar, lime juice, ginger, and garlic. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
- 3
Meanwhile, smoke the bao according to the manufacturer's instructions or using a charcoal grill for 5-7 minutes, until slightly charred.
- 4
In a separate pan, heat 1 tablespoon of oil over medium-high heat. Add the mussels and cook, stirring occasionally, until they open, about 3-5 minutes.
- 5
Strain the mussel cooking liquid and discard any solids. Add the strained liquid to the saucepan with the fish sauce mixture and stir to combine.
- 6
Add the smoked paprika and hot sauce to the saucepan and stir to combine.
- 7
To assemble, place a smoked bao on each plate, then top with mussels and spoon the fish sauce mixture over the top.
- 8
Serve immediately, garnished with lime wedges and cilantro if desired.