Vegetable Guide
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Vegetable Guide |
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| Holy Basil (Bai Grapow) Peppery is perhaps the best way to describe this type of basil, which is used in stir-fries. Holy Basil is typically not eaten raw and can be frozen or dried for later use. | Thai Basil (Bai Horapha) With an anise-like flavor, Thai basil is used in curries and stir-fries. It's also eaten fresh with noodle soup and will not keep for long (it also does not freeze or dry well). | Lemon Basil (Bai Maeng-luck) Used in soups and to flavor steamed fish and vegetables, lemon basil has a real citrus-like aroma and flavor. It can be frozen or dried for later use (called e-too in Lao). | ||||||||||||||
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| Kaffir Lime leaves (Bai Makrut) are used whole in soups and curries and cut-up for salads. They can be preserved in the freezer. | Galanga (Kah) is used in soups such as Tom Yum and Tom Kha Gai, curry pastes and is sliced up for use in salads. | Lemon Grass (Ta Khrai) is used in soups such as Tom Yum, Thai curries and is sliced for use in salads. | ||||||||||||||
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| Ginger (King) is used in many different dishes. It's spicier than galanga and the skin must be peeled before using. | Young Ginger (King On) is picked earlier than ginger and has a more subtle flavor. The skin can be left on for cooking. | Krachai (Rhizome), a relative of ginger, is used in Kanom Jeen Numya, a curry dish. It's available frozen or in jars. | ||||||||||||||
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| Turmeric (Kamin), a relative of ginger, adds yellow color to food and is an integral ingredient in some curry pastes. | ||||||||||||||||
| Thai Chili (Prik Kee Noo) is used in many Thai dishes and is often eaten raw, too. Phet! (Hot) | Dried Thai Chili (Prik Hang) is used in soups, salads and stir-fries and is ground or served whole. | |||||||||||||||
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| Cherry Eggplant (Makuea Poo-ung) is used in curries and is eaten with Nam Prik. It's very bitter! | Chinese or Purple Eggplant (Makuea Muang) is used is used in stir-fries or is steamed. | |||||||||||||||
| Thai Eggplant (Makuea Praow) is used in curries, Som Tum, and is eaten raw. | ||||||||||||||||
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| Long Bean (Tua Fak Yaow) is used in curries, stir-fries, and Som Tum (Green Papaya Salad). They're crunchier than regular green beans. | Green Papaya (Malagaw) is shredded to make the famous spicy Thai salad called Som Tum! Green unripe papaya is available in most Asian markets. | |||||||||||||||
| Pickle (Tang Kwa) Pickling cucumbers are crunchier than regular cucumbers and are eaten raw or used to make a salad called Tum Tang (it's similar to Som Tum). | ||||||||||||||||
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| Pac Peow (Bai Prik Ma) is eaten raw with salads or noodles. Pac peow can be found in many Southeast Asian markets | Mint (Salanae) is used in Laab and other salads and is served with noodle soup. | Culantro (Pak Chee Farang) is usually eaten raw and can also be cut up and added to Laab (Isaan Meat Salad). | ||||||||||||||
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| Water Spinach (Pak Boong in Thai and Ong Choy in Chinese) is generally cooked with oyster sauce or soy sauce and is also eaten raw. | Krachet is grown in water and the foam-like material covering the stem must be removed before eating. | |||||||||||||||
| Cha-om is a very unusual tasting (and smelling) vegetable that is eaten raw or cooked with eggs. | ||||||||||||||||
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| Kayang is an herb that is eaten raw (in Northeast Thailand) or used to make Om. Kayang has a very unusual flavor. | ||||||||||||||||
| Kowtong is eaten raw or can also be used in salads. It has a fish-like flavor. | Bitter Leaf (Chapoo in Thai and E-lert in Lao) is eaten raw or used in soup or salads. | |||||||||||||||
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