How is Wood Ear Mushrooms used in Thai cooking?

Wood ear mushroom - het hoo noo - is a dark, almost translucent fungus prized entirely for its texture: a distinctive crunchy, springy snap that stays put even after cooking. It has almost no flavour of its own, so it soaks up whatever it's cooked with while adding bite. Soaked from dried and sliced into strips, it's a classic filling for spring rolls and a textural lift in soups and stir-fries. We don't keep it in the working kitchen to keep things fresh, but it's part of the traditional repertoire.

Can I cook with Wood Ear Mushrooms in a Chiang Mai cooking class?

Yes - we use Wood Ear Mushrooms in our hands-on classes. Explore them on our Cooking Classes page.

Wood Ear Mushrooms - Fresh Thai Vegetables | Thai Akha Kitchen

Wood ear mushroom - het hoo noo - is a dark, almost translucent fungus prized entirely for its texture: a distinctive crunchy, springy snap that stays put…

Wood Ear Mushrooms - Fresh Thai Vegetables | Thai Akha Kitchen Wood ear mushroom - het hoo noo - is a dark, almost translucent fungus prized entirely for its texture: a distinctive crunchy, springy snap that stays put…