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    Home » Other ingredients » Dried Wood-Ear Mushrooms

    Dried Wood-Ear Mushrooms

    Wood-ear mushroom (moc nhi) is curly, crunchy and has almost no flavor. Vietnamese cooking uses it to add crunchiness to the dish.

    Wood-ear mushroom (moc nhi) is curly, crunchy and has almost no flavor. Vietnamese cooking uses it to add crunchiness to the dish.

    How to use

    The most common uses are adding it to meat mixture or stir-fry to add some crunchiness to the texture.

    How to prepare

    Dried wood-ear mushroom requires soaking, and it does become much bigger after it has been rehydrated. Pour boiling water over dried wood-ear mushrooms and let them soak for 5-7 minutes, or until they are fully rehydrated.

    When used in stir-fry, this mushroom is usually julienned. In meat mixture, it is often finely minced.

    Where to buy

    You can find dried wood-ear mushroom at Asian grocery stores.

    Recipes with dried wood-ear mushrooms

    • Vietnamese Fried Spring Rolls (Nem Ran/Cha Gio)
    • Chicken Glass Noodle Soup (Mien Ga)
    • Vietnamese Crab Cellophane Noodles (Mien Xao Cua)
    • Pork Stuffed Cabbage Roll Soup
    • Vietnamese Bitter Melon Soup (Canh Kho Qua)
    • Vietnamese Egg Meatloaf (Cha Trung)

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    Hi, I'm Sophie! Delightful Plate is where I share authentic Vietnamese recipes that have been cooked in my family for years, as well as other Asian recipes and recipes inspired by ingredients and flavors from other cuisines. Read More…

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