Honeycomb mushrooms ເຫັດນ້ຳເຜິ້ງ het nam poeng
Small pieces are added to salads including a sour salad containing carrot, lime, pickled garlic, white mushroom, sliced chillies and slices of Vietnamese pork sausage. They are also included in sin dat, a Lao hot pot similar to Mongolian hot pot, stir fried dishes and soup.
Mouse ear mushrooms, wood ear mushrooms ເຫັດຫູໜູ het huu nuu
Fry in oil before adding to bamboo soup or chicken curry. Sliced, they may be used in fresh Vietnamese spring rolls. With pork or chicken, they make a stir fry.
Oyster mushrooms ເຫັດນາງລົມ het nang lom
A moke of these, red onion, garlic, lemongrass, fish sauce, lemon basil and salt, which is then wrapped in banana leaves and grilled, is delicious. Use in vegetable soop. Barbecue them for a jeow. Add to stir fries and fish soup.
Straw mushrooms ເຫັດເຟືອງ het feuang
Make a moke with these. Barbecue and use in a jeow. Use in stir fries and in any Lao sour fish soup or the Thai fish soup, tom yum bpaa.
Tsi mushrooms ເຫັດສະມອດ het samawd
Ahum tsi (Akha) or het samawd (Lao) are very small beige mushrooms that grow in profusion during the rainy season. The Akha gather them to eat for themselves or to sell locally. The mushrooms can be eaten fresh or dried. To reconstitute dried mushrooms, soak them in cold water for 10 minutes, drain and squeeze dry. They are then ready to stir fry. They may also be combined with aromatic ingredients and steamed in banana leaves.