Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

Vietnamese-Style Dessert with Lotus Root and White Woodear Mushrooms

I decided to revive a lotus root dessert that I ate in Vietnam, and experimented.

Dogs seem to like lotus root as well.

Lotus root helps you sleep well, and white kikurage mushrooms are good for the skin.

Ingredients: 4 servings

Lotus root (pickled in sugar)
80 g
White woodear (kikurage) mushrooms
One pinch
300 ml
Jasmine tea
50 ml
as needed


1. Remove the stems from the white kikurage mushrooms,and rehydrate in water.
2. Place the lotus root into water and dissolve the lumps of sugar. Taste test it, and it's fine as long as the sugar has softened. Remove the lotus root from the pot momentarily. The photo shows lotus root pickled in sugar.
3. Add the white kikurage mushrooms in the syrup from Step 2, and let the flavor seep in. Stew over a low heat for about 30 minutes. (Boil it down about halfway). Return the lotus root that you set aside in Step 2 to the pot after the white kikurage mushrooms have become sweet.
4. Add in jasmine tea while tasting to give it a fragrance. Let cool as-is, and chill in the fridge until you are ready to serve it.
5. Serve together with ice (small cubes if possible) in a separate dish, and eat the lotus root dessert while adding it to the ice.
6. This is a photo from when I ate it at a restaurant in Ho Chi Minh City, Vietnam called Gisian. The dish was called Che Hat Sen.

Story Behind this Recipe

I wanted to recreate a dessert I had in Vietnam, so I bought the ingredients at a supermarket when I was there. I only had lotus root at the restaurant, but white kikurage mushrooms were really cheap, so I added them in. (They are expensive in Japan, so I figured I could save some money.)