White Fungus Mushroom Salad

white fungus salad

This dish has a sweet, sour, tangy taste. It's very refreshing! You can adapt it with any ingredients you like! This recipe makes a big batch that feeds about 10-15 people like the picture above.

Ingredients

  • 1-2 bags dried white fungus mushroom (use more or less depending on your liking)
  • 1/2 cup sliced bell peppers (you can combine red, yellow, green bell peppers)
  • 1/4 cup sliced yellow onion or green onion
  • 1/4 cup chopped cilantro
  • 1 cup sliced strips of cucumber
  • 1 cup chopped lettuce
  • 1 cup cooked shrimp (sliced in half)

Sauce Ingredients

  • 1/2 cup sugar
  • 1 cup fish sauce (I use the Three Crabs brand, if yours is different you may need to adjust the amount)
  • 1 cup lime juice
  • 1 cup water
  • 1 tbsp garlic chili sauce (the chili in a jar with green cap), you can also just use thai chilies if you don't have this
     
  1. Soak the white fungus mushroom in hot water. It's best if soaked overnight but if you are in a hurry, you can soak it for at least an hour.
  2. Rinse the mushrooms clean and break it apart with your fingers into bit size pieces.  You can get rid of any dark yellow spots.
  3. Make the sauce by adding the sugar, fish sauce, lime juice, water, and garlic chili sauce in a large bowl.
  4. In a large bowl, add all the fresh vegetables and shrimp together and toss with the sauce.
  5. This can be eaten immediately but best served if refrigerated cold.
  6. Enjoy!

Tip! -- If using bell pepper, you can remove the skin first if you don't like the rubbery skin texture. I usually remove the skin and then slice them thinly.

Please note, this dish can be made ahead of time.  The only ingredient you may hold off on adding is the lettuce because it is delicate and will get soggy sooner.  You can adapt and add/remove any of the ingredients.  Experiment and do come back to tell me how it worked out for you!

Optional ingredients ideas:

  • avocado
  • vermicelli khaub poob noodles
  • jicama
  • cooked green beans
  • shredded papaya
  • other!

Comments

Looks good Annie!! I luv white fungas salad. I usually add finely chopped lemon grass, grn onions, cilantro, cooked shrimp n crabmeat to mine. For the dressing, I use egg roll dipping sauce mixed with lemon juice n fish sauce. Hey u should try it out.

Thanks for commenting.  Before I started making my own sauce, I did use the prepared egg roll sauce that comesin a jar and added lime and fish sauce and peanuts.  I like variation so I like to experiment :-)

 

Annie Vang,

Hi, Your website looks great. Nice layout. My name is Toua Yang from Minneapolis, MN and I am a Multimedia designer/journalist.

I love your Food content and will be borrowing from you. That is if you do not mind. I see you also like to shoot and with Nikon too. I myself am a Nikon guy as well maybe we should shot sometime.

Thanks,
Toua Yang

I'm going to make this for Thanksgiving.  Thanks my love!!!!!

i added deboned chicken feet and raw pork sausage to the salad too. Thanks for the recipe.  

Annie, since I've found your website, I've been trying everything and it's turned out really well.  I'm so grateful to you for sharing these recipes.  For years, I've asked the "experts" and they never want to disclose their recipes and usually without a price.  With a couple of kids, its hard to buy it all the time.    Thanks to you for making my life easier. 

I have been looking for this recipe for so long. Your recipe sounds good, no one will let me know the secret. It's all, oh it easy to make. But it never works out cause I don't know what to add together. You are awesome sister!

I am vegetarian, so fish sauce and other ingredients don't work for me.. BUT before I even saw your recipe this mroning, I put 1- 6' diameter white fungus in cold water- soaked it a few minutes,til It was soft, I tore it apart and cut some of it, discarding the dense darker yellow base. I put in 1/4 cup diced sweet white onions, 4 or 5 green onions sliced across, 1/4 cup diced red bell pepper, 3 sprigs of flat leaf Italian parsley, sliced up. Aprox 1/4 cup red cabbage cut up in quite small pieces- like dice. 1 cup aprox.Celerydiced  Then cooked 2 or 3,(10 Oz. each) packages of Frozen shelled (labled sweet beans- really green fresh frozen soy beans)- add salt after microwaving them)  Chill before adding this to salad. The dressing I made was not measured amounts, just poured into a glass cup.( I had only small amounts left in several bottles)  White Soy Sauce, White Balsamic Vinegar, Seasoned (not garlic) Rice vinegar, Some plain Rice Vinegar. Probably 1 Tbs. fresh squeezed lemon juice. Lemon zest-1/4 teaspoon. Add salt to taste.And ground some black pepper on top of it. Refrigerated over night, but it tasted good last night before I put it in the refrigerator! I love the beautiful colors, purple, red and several shades of green.  Delicious!

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