Laura Smith
Mushrooms are an essential component of Vietnamese cuisine, adding depth and nutrition to a variety of dishes. They are used in soups, stir-fries, salads, and even deep-fried as a snack. Some common mushrooms used in Vietnamese cooking include oyster mushrooms, shiitake mushrooms, and straw mushrooms. In addition to their culinary uses, mushrooms are also valued in traditional medicine for their potential health benefits.
| Characteristics | Values |
|---|---|
| Common names | Tree ear fungus, wood ear mushroom, black fungus sliver, nam treo trang, cloud fungus |
| Used in dishes | Canh Bi/Bau Nhoi Thit (Vietnamese Pork-Stuffed Winter Melon Soup), Cha Gio/Nem Ran (Vietnamese Spring/Egg Rolls), Cha Gio Bap/Ram Bap (Vietnamese Corn Egg Rolls), Hot and Sour Soup, Braised Tofu with Pineapple and Mushrooms, Braised Ginger Mushrooms, Sticky Rice Dumplings with Coconut Filling, Crispy Macaroni, Vietnamese Braised Tofu & Mushrooms, Lemongrass Chile Mushroom Stir-Fry, Vietnamese-Style Roasted Shiitake Mushrooms |
| Types of mushrooms used | King oyster, cremini, oyster, white button, shiitake |
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What You'll Learn
Braised ginger mushrooms
Vietnamese cuisine features a variety of delicious mushroom-based dishes, including the famous Braised Ginger Mushrooms, also known as "Nấm Kho Gừng" in Vietnamese. This mouthwatering dish combines the earthy flavours of mushrooms with the zesty kick of ginger, resulting in a harmonious blend of tastes and textures. Here is a detailed guide on how to prepare and cook this delightful vegan dish.
Ingredients:
- King oyster mushrooms
- Ginger
- Stock powder
- Soy sauce
- Leek
- Pepper
- Sugar
- (Optional) Sliced chilies and/or cilantro for garnish
Preparation:
Begin by cleaning and cutting the king oyster mushrooms into bite-sized pieces. Place the mushrooms in a large bowl and add the stock powder, soy sauce, finely chopped leek, and pepper to taste. Mix well to ensure that the mushrooms are evenly coated with the marinade. Set aside for about 15 minutes to allow the mushrooms to absorb the flavours. Meanwhile, peel and julienne the ginger, creating thin strips to enhance the presentation and texture of the dish.
Cooking Process:
Heat a medium skillet over low heat and add a small amount of oil to prevent sticking. Once the oil is hot, add the sugar and cook until it melts and caramelizes, which should take around 1 to 2 minutes. Keep a close eye on the sugar to avoid burning it. Next, add the marinated mushrooms and ginger to the skillet and stir well to combine. Continue cooking over low heat, allowing the mushrooms to slowly simmer in the sweet and savoury sauce. This step should take about 10 minutes, and the mushrooms should become tender while the sauce reduces by half.
Serving Suggestions:
Once the mushrooms are tender and the sauce has thickened, it's time to serve this delectable dish. Transfer the Braised Ginger Mushrooms to serving plates or bowls and sprinkle freshly ground pepper on top. For an extra punch of flavour and colour, garnish with additional ginger strips and optionally, sliced chilies and/or cilantro. This dish pairs well with rice or noodles, absorbing the savoury sauce and creating a well-rounded meal.
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Tree ear fungus
In Chinese, tree ear fungus is known as "Hei mu-er" or "mù'ěr", while in Korean it is called "moki beoseot". The species Auricularia auricula-judae, commonly known as wood ear, is also sometimes referred to as jelly ear or, historically, Jew's ear. This species was first described by Carl Linnaeus in 1753 as Tremella auricula and was later redescribed by Jean Baptiste François Pierre Bulliard in 1789 as Tremella auricula-judae. However, molecular research has shown that this species actually comprises at least seven different species worldwide.
In addition to its culinary and medicinal uses, tree ear fungus plays an important ecological role. As a saprobic fungus, it helps break down tough materials in wood, returning vital nutrients to the soil. This process contributes to the decomposition and recycling of organic matter in ecosystems. Tree ear fungus is also known for its use in folk medicine, dating back to the 19th century, for treating ailments such as sore throats, sore eyes, and jaundice.
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Braised tofu and mushrooms
Ingredients:
- Tofu
- Mushrooms (any type, fresh or canned)
- Vegan shrimp
- Onion
- Oil
- Vegan fish sauce
- Dark soy sauce
- Salt
- Sugar (if not using coconut soda)
- Coconut soda (or water and sugar)
- Chilli flakes
Method:
- Cut the tofu into cubes.
- Pat the tofu dry with kitchen paper towels.
- Fry the tofu in an air fryer or oven until golden brown.
- Heat oil in a skillet over medium heat.
- Add the onion and cook until translucent.
- Add the mushrooms and cook until they begin to caramelize.
- Deglaze with a splash of coconut soda or water.
- Add the vegan fish sauce, dark soy sauce, salt (if not using soy sauce), and sugar (if not using coconut soda).
- Add the tofu, shrimp, and chilli flakes.
- Bring to a medium-low heat and simmer until the liquid reduces, stirring occasionally.
- Taste and adjust the seasoning, adding more salt if desired.
- Serve with rice.
Variations:
This dish can also be made with pineapple, ginger, or other types of mushrooms, such as king oyster mushrooms.
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Lemongrass chile mushroom stir-fry
Ingredients
- 1 pound of fresh mushrooms (oyster, pioppini, shiitake, and/or cremini)
- 1 ½ tablespoons of neutral oil (canola or vegetable oil)
- ¼ cup thinly sliced green onion (green and white parts)
- Lemongrass
- Garlic
- Chile
- Soy sauce
- Sugar
- Water
- Lime juice
- Cilantro
- Black pepper
- Salt
Instructions
- Make mushroom powder by grinding dried shiitake mushroom stems into a fine powder.
- For a seasoning sauce, stir together the mushroom powder, soy sauce, sugar, and water. Set aside.
- Tear, slice, or quarter the mushrooms into large bite-size pieces.
- Warm the oil in a large skillet over medium-high heat.
- Add the lemongrass and garlic and stir-fry for 1-2 minutes until fragrant and the raw garlic flavor mellows.
- Add the mushrooms and cook, stirring frequently, for 3 to 5 minutes until they soften and glisten.
- Stir in the green onion, chile, and seasoning sauce.
- Continue cooking until the sauce has thickened and the mushrooms are coated.
- Remove from heat and stir in the lime juice and cilantro.
- Season with black pepper and salt to taste.
- Serve immediately with rice and a simple side dish.
Variations
You can also add onion, curry powder, and snap peas or snow peas to the stir-fry for extra flavor and texture. Start by cooking the onion and lemongrass until softened, then add the garlic, chile, and spices. Finally, add the mushrooms and peas and cook until tender.
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Vietnamese-style roasted shiitake mushrooms
Vietnamese cuisine offers a plethora of mouth-watering mushroom dishes, including mushroom soups, stir-fries, and braised ginger mushrooms. One such delicacy is the Vietnamese-style roasted shiitake mushrooms, a flavourful dish that can be served as a side or used as a filling.
To prepare this dish, you'll need shiitake mushrooms, Thai chillies, garlic, soy sauce, fresh lime juice, and optionally, sesame oil or water. The process begins by removing the stems from the shiitake mushrooms, which can be saved for making mushroom stock. In a large bowl, combine the remaining ingredients, including the chillies, garlic, soy sauce, lime juice, and oil or water. Whisk them together to create a delightful marinade.
Next, add the mushrooms to the marinade and massage the mixture into them. Allow the mushrooms to soak in all that flavour for 15 to 30 minutes, tossing them occasionally to ensure they are evenly coated. When ready, place the mushrooms on a parchment-lined baking sheet and roast them for 10 to 15 minutes. You'll know they're done when the excess liquid has evaporated, and they sport a delightful char in spots.
These mushrooms are incredibly versatile. Serve them as a side dish, or get creative and use them as a filling for dumplings or gyozas. They also pair excellently with grilled tofu. For a vegan option, omit the sesame oil and substitute it with water, and feel free to adjust the amount of chilli to your preferred spice level.
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Frequently asked questions
Mushrooms used in Vietnamese cuisine include shiitake, king oyster, cremini, white button, and oyster mushrooms.
Some Vietnamese dishes that include mushrooms are Braised Ginger Mushrooms, Braised Tofu & Mushrooms, Lemongrass Chile Mushroom Stir-Fry, and Vietnamese-Style Roasted Shiitake Mushrooms.
Some popular vegetarian Vietnamese dishes include Đậu Hủ Kho Tiêu (chewy fried tofu with mushrooms in a sweet and peppery sauce) and Canh Bi/Bau Nhoi Thit (Vietnamese Pork-Stuffed Winter Melon Soup).
Common ingredients in Vietnamese mushroom dishes include soy sauce, fish sauce, ginger, green onions, lime juice, and chili.
