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Guide to vegetables, herbs and roots used in Thai cooking.
(the Thai name is in parentheses). Page 1 | Page 2 | Page 3
Chinese Brocolli (gai-lan in Cantonese, kana in Thai) Yu Choy (pak got dok) Baby Bok Choy (pak got shanghai)
Baby Bok Choy (Pak Got Shanghai) is steamed and eaten with Nam Prik or used in stir-fries or soups.
Chinese Brocolli (Kana in Thai or Gai-lan in Chinese) is more flavorful than regular brocolli and is steamed or stir-fried in dishes such as Rad Na. Yu Choy (Pak Got Dok), is similar to Napa but has a stronger flavor and is eaten raw, steamed or in stir-fries.
Pea Tips (Yat Tua Lan Tao) Wing Bean (tua poo in Thai)
Katin (Thai vegetable)
Katin is eaten raw with Nam Prik and tastes somewhat like Cha-om. It comes in bunches of strings about 4-6 inches in length. Pea Tips (Yat Tua Lan Tao) are cooked in stir-fries and eaten raw with Nam Prik.
Wing Bean (Tua Poo) is very crunchy and tastes somewhat similar to long beans. It's eaten raw and is also used in Tod Mun fish cakes.
Chinese Celery (kun chai in Thai) Asian Chives (gooey chai) Chive Flowers (dok gui chai)
Chinese Celery (Kun Chai) is used in many dishes and is similar to celery, but has a stronger flavor. Asian Chives (Gooey Chai) are used in Pad Thai and stir-fries and are eaten raw. Chive Flowers (Dok Gui Chai) are the flowering tips of chives and are used in stir-fries.
Bitter Melon (marah in Thai) Lin Fah (Thai vegetable) Okra (makeua sawanh)
Bitter Melon (Marah in Thai) is a very bitter vegetable used in stir-fries and soups. Lin Fah (Dragon Tongue) is usually steamed and eaten with Nam Prik. It's available frozen at some Asian markets. Okra (Makuea Sawanh) is steamed and eaten as a vegetable or used in stir-fries.
Sadao flowers Thai vegetable Samek Thai vegetable Tia to Thai vegetable
Sadao flowers and leaves are very bitter and are eaten with Nam Prik or Laab (Isaan Meat Salad). Samek leaves are very sour and are eaten with Laab or Nam Prik. Tia To leaves are citrusy-tasting and are eaten with Laab.
Smooth Loofa Gourd (buap homm in Thai) Fuzzy Squash (fak kiow in Thai) also called moqua Opo Squash (nam tao in Thai) also called bottle gourd or calabash
Smooth Loofa Gourd (Buap Homm) is one of two varieties of loofa gourd and is used in soups and stir-fries. It's sometimes called Mawp in Asian markets. Fuzzy Squash (Fak Kiow) is used in soups and stir-fries. Sometimes called Moqua in Asian markets, the hairs must be removed before cooking. Opo Squash (Nam Tao) is also called bottle gourd or calabash. Opo is used in soups and stir-fries and is also steamed and eaten with Nam Prik.
Banana Flower (hua plee in Thai) Banana Leaves (bai tong in Thai) Pandan Leaves (bai toey in Thai)
Banana Flower (Hua Plee) is eaten with Kanom Jeen Namya and Pad Thai. Only the tender inside part is eaten. Banana leaves (Bai Tong) are used to wrap up food prior to steaming. They impart a very subtle, grassy flavor to the food. Pandan Leaves (Bai toey) are used for wrapping up food prior to steaming. The flavor they impart is similar to roasted young coconut juice.
Bamboo Shoots (naw mai in Thai) Water Chestnuts (haew in Thai)
Daikon Radish (Hua Pak Got Kao) is used in soups and stir-fries. Daikon is also used in a deep-fried tempura-like appetizer. Bamboo Shoots (Naw Mai) are used in some Thai curries and a special Isaan curry called Gang Naw Mai. Water Chestnuts (Haew) are very crunchy and delicious. They're used in many different dishes.
Taro Root (pueak) Boniato sweet potato (mun tet) Yucca Root (mun sum pa lunk)
Taro Root (Pueak) is primarily used in making Thai desserts. Taro also comes in a purple variety. Boniato (Mun Tet) is primarily used in making Thai desserts. Boniato, as well as taro, is available at many Asian markets. Yucca Root (Mun Sum Pa Lunk) is primarily used in making Thai desserts. Yucca is also called tapioca or cassava.
Garlic (kratiem in Thai) Green Onion (hom sot) Cilantro (pak chee in Thai)
Garlic (Kratiem) is used in virtually all Thai dishes. Green Onion (Homm Sot) is used in many Thai salads, stir-fries and Pad Thai. Cilantro (Pak Chee) comes from the coriander seed and is used in many different Thai dishes.
Dill (pak chee lao in Thai) Yanang Leaves Thai vegetable Edamame (edible young soybeans)
Dill (pak chee lao) is used a lot in Northeast Thai cooking, in dishes such as Om (Beef Curry) and Ab Hoy Shell (Steamed Seafood). It's also eaten raw and is usually much cheaper at Asian markets than at supermarkets. Yanang leaves are used in Gang Naw Mai and other dishes from Northeast Thailand featuring bamboo shoots. Edamame are edible young soybean seeds and are steamed and eaten as a snack. They're available frozen and can sometimes be purchased fresh at farmers markets.
Lotus Root (Hua Bua) is the root of the water lotus plant and is most often used to make desserts or drinks. Mayom Leaves (bai mayom) are leaves of the Otaheite Gooseberry. They're eaten with Laab or Nam Prik. Pak Van is eaten with Laab or Nam Prik and grows like a ground cover in Thailand near rice paddies.
Vegetable Guide
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