Mushroom for food in Vietnam

There are many kinds of mushroom used in Vietnamese dishes such as: straw mushroom, snow fungus (white tree ear fungus, silver fungus), enokitake mushroom, wood ear fungus,… Both fresh and dried mushroom are among the favourites. Fresh mushroom must be peeled, cleaned and soaked in salt water for 15 minutes before cooking. Dried mushroom must be soaked in warm water until soft and then peeled and drained well.

Here are photos of mushroom:

Enokitake mushroom (nam kim cham)
Enokitake mushroom (Nấm Kim Châm)
Oyster mushroom (nam Bao ngu)
Oyster mushroom (nấm Bào Ngư)
Shiitake mushroom (nam Dong Co)
Shiitake mushroom (nấm Đông Cô)
Wood ear fungus, black fungus (nấm Mèo, Mộc Nhĩ)
Wood ear fungus, black fungus (nấm Mèo, Mộc Nhĩ)

Snow mushroom (nam tuyet)
Snow mushroom (nấm Tuyết)
Straw mushroom (nam rom)
Straw mushroom (nấm Rơm)