Tree ear mushrooms

nắm mèo

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Also known as wood ear mushrooms, these are popular for their chewy texture more than their bland flavor. This texture enhances stir-fries, soups, and meat-filled foods such as crepes and fried egg rolls. The smaller, the better. Reconstitute in boiling water. One tablespoon of dried mushrooms becomes ⅓ cup soaked. Squeeze off the excess liquid and add it to a savory stock.