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    Home » Entrees

    Stir Fried Spicy Thai Puffball Mushroom With Pork

    August 30, 2016 By Mod Shed 2 Comments

    This post may contain affiliate links.

    Stir Fried Spicy Thai Puffball Mushroom With Pork

    Spicy Thai Puffball Mushroom with Pork

    Spicy Thai Puffball Mushroom with Pork

    I love mushrooms.  I have no idea how many kinds of mushroom I have consumed.  All I know is there is none of them I do not like.  Mushroom has an incredible crunchy texture, and it also has a spongy part that can soak up the sauce and ingredients so well.

    Origin
    In my hometown; ChiangMai Thailand, there is a wild mushroom called "Hed Thob / Hed Poh."  This mushroom is a must to eat at least once in a lifetime if you have a chance.  First, it has a limited area to be found which is only in North and Northeast of Thailand.  Second, it is a seasonal mushroom, and it only comes out at the beginning of rainy season.  Last is it has a fantastic texture and taste (crunchy outside and soft inside with a bit of sweetness). By the way, people are calling the Thai puffball mushroom "Hed Thob / Hed Poh" because the mushroom is so crunchy, and it pops when you are eating it.

    Spicy Thai Puffball Mushroom with Pork

    Spicy Thai Puffball Mushroom with Pork

    Price

    The Thai puffball mushroom price varies which depends on demand and supply.  The range of the price is 200-500 Baht for one kilogram (2.2 lb.) which is about $6-14 / kg.  If you have been in Thailand, you would know how cheap the food is  there ($1-2 for a Pad Thai Shrimp), and with this price, it is counted as an expensive mushroom.

    Spicy Thai Puffball Mushroom with Pork

    Spicy Thai Puffball Mushroom with Pork

    Variety

    There are two types of Thai puffball mushroom.  The young mushroom which has a white color inside, and the old mushroom which is black inside. The young Thai puffball mushroom is more popular than the old one because its skin is not too hard to chew like the old one. Too bad that I can't pick the kind of Thai puff ball mushroom I prefer here because they are all in the can.

    Thai Puffball Mushroom, Bamboo shoot, Kafiir Lime leaves

    Thai Puffball Mushroom, Bamboo shoot, Kafiir Lime leaves

    Reference

    I found an article of Chef Andy Ricker's interview (the author of Pok Pok cookbook and Pok Pok restaurants) when I was searching for the Thai puffball mushroom information, and he mentioned about this mushroom.  How unique it is and how it keeps him going back to Thailand to pursue his cooking knowledge.  He said he did not have the Thai puffball mushroom in his restaurant or cookbook because it does not exist in here.  I understand his point of view.  It is better to have  fresh ingredients.  Since we may not be able to fly to Thailand and experience the knowledge.  I think we fortunate to have can food that allows us to have such an exotic experience and also to remind me about my hometown food.

    Spicy Thai Puffball Mushroom with Pork

    Spicy Thai Puffball Mushroom with Pork

    Different Ways to Use It

    There are so many recipes to cook the mushroom such as boil it with salt as a side dish for spicy galangal dip, simmer it with coconut milk, curry, and meat, or stir fried with chili, herbs, and meat.  I was craving spicy food, so I chose to do a stir fry recipe.  The original recipe calls for Thai puffball mushroom, choice of meat, chili paste, cooking oil, chili paste, young tamarind leaves, and some fish sauce and sugar as desired.   I could not find the tamarind leaves. Thus I substituted it with kaffir lime leaves.

    Spicy Thai Puffball Mushroom with Pork

    Spicy Thai Puffball Mushroom with Pork

    Stir Fried Spicy Thai Puffball Mushroom With Pork
    Recipe Type: Entree
    Author: HealthyThaiRecipes
    Prep time: 5 mins
    Cook time: 10 mins
    Total time: 15 mins
    Serves: 4
    Thai puffball mushroom is one of the exotic food I recommend you to experience. Spicy, crunchy and easy to make.
    Ingredients
    • • ½ lb. sliced pork
    • • 1 can drained Thai puffball mushroom (8 oz.), wash and cut half
    • • 1 can drained bamboo shoot (10 oz.)
    • • 1 tablespoon red curry paste
    • • 5 kaffir lime leaves
    • • 1 tablespoon olive oil
    • • 1 teaspoon fish sauce
    • • ½ teaspoon Truvia
    • • water
    Instructions
    1. Heat olive oil in a wok on high.
    2. Add sliced pork, stir fry until there is no pink color on it.
    3. Add red curry paste and ½ cup of water.
    4. Add bamboo shoot and Thai puffball mushroom and another ½ cup of water.
    5. Flavor it with fish sauce and Truvia, and stir fry for few minutes or until the bamboo shoot is cooked.
    6. Turn off the stove and serve with brown rice.
    Serving size: 1 Calories: 244 Fat: 6.8g Saturated fat: 0.3g Unsaturated fat: 0.5g Carbohydrates: 23.2g Sugar: 29.4g Sodium: 450.1mg Fiber: 0.1g Protein: 12.8g Cholesterol: 36.0mg
    3.5.3208

     

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    Comments

    1. Sam says

      March 12, 2020 at 4:51 pm

      Hi Adam & Mod

      Thanks for sharing this very good looking-delicious menu!
      It really reminds me of my Thai mother cooking’s cooking.

      Where did you find this young puffy mushroom?
      I could only find the “old” mushrooms —assuming mine are old as they are black inside as well as outside. I bought mine from H-Mart. They are canned, and manufactured in Thailand.

      Thanks in advance for your response
      Sam

      Reply
      • Adam says

        March 12, 2020 at 5:11 pm

        Yep, H-Mart is as good as any. Mod found it at an Asian Market and it's just one of those things that sometimes they carry and sometimes they don't. A lot of the time she finds something and it reminds her of a recipe so she buys it and makes it. This was one of those so if you can find it in any form, better than none. I'll call the asian markets to see if they have something before I go.

        Reply

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    Healthy Thai Recipes, Bio Pensacola-Breakfast-With-With Sangaroon Mod and Adam

    Hi, I'm Adam! This is our place to share our Thai and Thai-inspired recipes. Mod's mom started it all by sending her to Thai cooking school before she came to the USA. We play around with her recipes and ingredients to see how much healthier we can make them. Enjoy!

    More about me →

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