Nyob Zoo Foodies!

Another pepper dip is here! We are going to be making mushroom pepper dip. One of my mom’s favorite pepper dip and one I grew up loving as a kid. Full of umami, spice, herbs, and simplicity. Great over rice and or alongside any grilled meat. Very simple to make and also very delicious. In Hmong Leeg, we call this Hov Txob Nceb: Hov Txob means pepper and Nceb means mushroom. I hope you all can give this pepper dip a try and let me know if you like it. Do let me know what you like to put in your mushroom pepper dip if you’ve made it before! Yeah yeah! Happy Cooking!

Main Ingredients

Mushroom: The classic white button mushroom. You can use other mushroom you desire. I suggest using ones that cooks well and release moisture.

The spices & herbs: Green onion, cilantro, shallots, peppers, and garlic
ROASTING

Roasting the mushrooms, shallots, garlic, peppers, and white parts of the green onion gives this pepper dip so much flavor.
Pound Away! Pepper dip always taste better when it gets pounded in the mortar n pestle 🙂
ServeEat with white rice. Simple as that. 🙂 You can enjoy it with grilled meat of your choice as well. This is also a great side dish.

YUM!

Enjoy!

Happy Cooking!

Mushroom Pepper: Hov Txob Nceb

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 20-25 minutes 20-25 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1.5 lb chopped white button mushrooms
• 2 shallot rough chopped (½-1 cup)
• 2 garlic cloves
• 4 green onion (white and green part separated)
• 6 Thai chili pepper (more or less depends on you)
• 1/2 cups chopped cilantro
• 1/2 cups chopped green part of the green onion (from above)
• ½ tsp salt
• 2 tsp fish sauce

Instructions

1. Rinse and cut the mushroom. For a finer dip, cut the shrooms smaller. For a chunkier dip, leave them a little bit bigger.
2. Prep/cut the herbs.
3. Line 2 baking sheets with foil and place the cut up shrooms on one and the shallots, pepper, garlic, and white part of the green onions in one. Bake under broil @ 450 for 8 minutes, stir and for another 8 minutes. After 16 minutes total, take out the tray that has the shallots. They should be nice and charred/cook. If you want it more charred, cook it longer. Continue cooking the shrooms for an additional 8 more minutes or so (total time of about 25-30 minutes). Cooking time may vary on your oven. Make sure to stir the shrooms every 8-12 minutes for even cooking. Once cooked, take it out of the oven & cool for 2-3 minutes.
4. In a mortar n pestle, add in the roasted chili, shallots, garlic, and white parts of the green onion along with 1/2 tsp of salt. Pound until the peppers are smashed up. Then add in the mushrooms liquid and all. Pound. Then add in the chopped cilantro and green part of the green onion. Pound and then add in the fish sauce. Mix well. Taste to adjust and serve! Eat it white rice or as a side dish with meat etc.