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.
Founder of Vietnam Surprise and managing editor. He lives in Vietnam - The beautiful and peaceful country. If you enjoyed his post, please SHARE for your friends or consider LEAVING A COMMENT and SUBSCRIBING to the RSS feed for receiving the latest articles from him!
