Hello Foodies!
Spring is just around the corner and I thought this Snow Fungus Salad would be the perfect dish to enjoy this coming season. Also known as White Fungus Salad, this salad is super light and refreshing. Very simple to make and super versatile. It’s a great dish to make for a potluck or if you just want to eat something on the lighter side. When it comes to salad, you can put whatever vegetables/protein you enjoy. So today, I’ll show you how I like to make this salad and then you can give it a try and be creative afterwards!
I hope you all enjoy & Happy Cooking!
Main Ingredients
Snow Fungus Aka: White Fungus
Snow Fungus grows on tree during the cold season. They are commonly used in Chinese cuisine and have a crunchy texture to them when cooked. You’ll find them dried at your local Asian grocery store. They just need to be hydrated before using.
The one I used
Dried form
Soaking
After soaking and cooking
The Dressing
Salad dressing is the most important part of the salad. Once you have tried this dressing, you have the option to add more spice, acid, sugar, etc to it. It’s a good base dressing to start
Sauces I use
The Dressing
Vegetables & Proteins
I like to use cucumbers, fermented sour pork, shallots, Chinese celery, boiled shrimps, cherry tomatoes, mint, cilantro, Vietnamese pork roll, and shredded carrots. The choices are endless 🙂 Be creative
Vegetables/Proteins I use
Vietnamese pork roll (frozen version)
Fermented Sour Pork with pork skin
Mixing 
Enjoy! 
YUM!
Happy Cooking!
-CHawjCreations
Ingredients
- ---DRESSING---
- 1 cup water (250ml)
- 2 oz crushed palm sugar (56g)
- 1/3 cup fish sauce (104g)
- 1/4 cup lime juice (58g)
- 2 Tbsp pickled garlic juice (25g)
- 1 whole pickled garlic bulb (minced)
- 1 1/2 tbsp sambal (Huy Fong Foods kind) (35g)
- ¼ cup Tamarind concentrate (60g) (add more later if you want more sour: I added 2 more Tbsp into the already dressed fungus salad)
- 2 tbsp sweet chili sauce (46g)
- 1 tsp mushroom seasoning (3g)
- 1 1/2 tsp ground Thai chili flakes (5g) or fresh 3-4 fresh Thai chili
- ---FOR THE SALAD---
- 4-5 White Fungus (soaked, cooked, trimmed, and cut into bite size pieces)
- 1/2 English cucumber (sliced)
- 1/2 cup Shredded carrots (1 small carrot)
- 1/3- 1/2 cup Fresh Mint
- 1/2 cup Cilantro (chopped)
- 2 Shallots (sliced)
- 1/2 Vietnamese Ham roll (sliced)
- 1 fermented sour pork (sliced)
- 1 cup boiled shrimp (sliced and cleaned well)
- 1-2 cups sliced cherry tomatoes
- 1 cup Chinese Celery (Chopped)
- Optional: Bell peppers, peanuts, laab seasoning, etc
Instructions
- Soak the white fungus in lukewarm water for 30 minutes. After soaking, bring a pot of water to a boil. Add the soaked fungus into the boiling water and cook it for 5 minutes or so. Drain and rinse with cold water. Make sure to rinse off any dirt or residue inside the fungus. Then trim off the button yellow part of the mushroom and save the white curly part (refer to video). Cut the cleaned and trimmed fungus into bite size pieces and set aside.
- Make the dressing: In a pot, add the crushed palm sugar and water. Cook on medium heat for 2 minutes or until the palm sugar has dissolve. Then turn off the heat and all of the other ingredients in. Mix well. Taste and adjust. For the pickled garlic, make sure to cut off the tip and take out the hard bits in the center when you cut it. Store the dressing in a container (in the fridge) for up to 1 week.
- Prep and cut your vegetables and proteins. Mix everything and the fungus in a big bowl and add in 1-2 cups of the dressing or until it is to your liking. I like to start with 1 1/2 cups of the dressing and add as I go so I don't overdress it. This salad is best eaten the day of. It will get watery the more it sits.
*If you buy the Vietnamese pork roll frozen, make sure to thaw it out before using.
Notes
Add other vegetables and proteins to your liking! Add more lime/spice if you want more sourness/spice! The choices are yours 🙂
3 comments
The salad looks delicious- light and crispy and colorful! I can’t wait to try it out sometime soon.
Yummy!! It looks so good. Can’t wait to make this for Thanksgiving this year–it’ll be my first time!
Made this salad for my family it was delicious and perfect for a nice warm day.