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When traveling here, you can choose to stay in hotels around the city center. Pak Van is eaten with Laab or Nam Prik and grows like a ground cover in Thailand near rice paddies.Planning a trip to Ji'an? Book hotels in Ji'an via the website or app, it's easy and hassle-free. Mayom Leaves (bai mayom) are leaves of the Otaheite Gooseberry. Lotus Root (Hua Bua) is the root of the water lotus plant and is most often used to make desserts or drinks. They’re available frozen and can sometimes be purchased fresh at farmers markets. Yanang leaves are used in Gang Naw Mai and other dishes from Northeast Thailand featuring bamboo shoots.Įdamame are edible young soybean seeds and are steamed and eaten as a snack. It’s also eaten raw and is usually much cheaper at Asian markets than at supermarkets. Green Onion (Homm Sot) is used in many Thai salads, stir-fries and Pad Thai.Ĭilantro (Pak Chee) comes from the coriander seed and is used in many different Thai dishes.ĭill (pak chee lao) is used a lot in Northeast Thai cooking, in dishes such as Om (Beef Curry) and Ab Hoy Shell (Steamed Seafood). Garlic (Kratiem) is used in virtually all Thai dishes. Yucca Root (Mun Sum Pa Lunk) is primarily used in making Thai desserts. Boniato, as well as taro, is available at many Asian markets. Taro also comes in a purple variety.īoniato (Mun Tet) is primarily used in making Thai desserts.
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Taro Root (Pueak) is primarily used in making Thai desserts. Water Chestnuts (Haew) are very crunchy and delicious. Daikon is also used in a deep-fried tempura-like appetizer.īamboo Shoots (Naw Mai) are used in some Thai curries and a special Isaan curry called Gang Naw Mai. The flavor they impart is similar to roasted young coconut juice.ĭaikon Radish (Hua Pak Got Kao) is used in soups and stir-fries. Pandan Leaves (Bai toey) are used for wrapping up food prior to steaming. They impart a very subtle, grassy flavor to the food. Only the tender inside part is eaten.īanana leaves (Bai Tong) are used to wrap up food prior to steaming. Opo is used in soups and stir-fries and is also steamed and eaten with Nam Prik.īanana Flower (Hua Plee) is eaten with Kanom Jeen Namya and Pad Thai. Opo Squash (Nam Tao) is also called bottle gourd or calabash. Sometimes called Moqua in Asian markets, the hairs must be removed before cooking.
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It’s sometimes called Mawp in Asian markets.įuzzy Squash (Fak Kiow) is used in soups and stir-fries. Smooth Loofa Gourd (Buap Homm) is one of two varieties of loofa gourd and is used in soups and stir-fries. Tia To leaves are citrusy-tasting and are eaten with Laab. Samek leaves are very sour and are eaten with Laab or Nam Prik. Sadao flowers and leaves are very bitter and are eaten with Nam Prik or Laab (Isaan Meat Salad). Okra (Makuea Sawanh) is steamed and eaten as a vegetable or used in stir-fries. It’s available frozen at some Asian markets. Lin Fah (Dragon Tongue) is usually steamed and eaten with Nam Prik. It’s eaten raw and is also used in Tod Mun fish cakes.Ĭhinese Celery (Kun Chai) is used in many dishes and is similar to celery, but has a stronger flavor.Īsian Chives (Gooey Chai) are used in Pad Thai and stir-fries and are eaten raw.Ĭhive Flowers (Dok Gui Chai) are the flowering tips of chives and are used in stir-fries.īitter Melon (Marah in Thai) is a very bitter vegetable used in stir-fries and soups. Wing Bean (Tua Poo) is very crunchy and tastes somewhat similar to long beans. Pea Tips (Yat Tua Lan Tao) are cooked in stir-fries and eaten raw with Nam Prik. It comes in bunches of strings about 4-6 inches in length. Katin is eaten raw with Nam Prik and tastes somewhat like Cha-om. Yu Choy (Pak Got Dok), is similar to Napa but has a stronger flavor and is eaten raw, steamed or in stir-fries. Baby Bok Choy (Pak Got Shanghai) is steamed and eaten with Nam Prik or used in stir-fries or soups.Ĭhinese 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.