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Thai Vegetables
Angled Loofah: Thai name is Buap Liam
Also known as silk gourd, silk squash or Chinese okra,
this dark green vegetable looks like a long, thin
courgette (zucchini) or a very large okra pod, and has
angular ridges down its length. A close relative, the
smooth loofah is paler in colour, larger and more
cylindrical, with a slightly thicker base. oth have a
very mild taste, similar to cucumber, which can be used
in its place in most cooked dishes. !he gourds are eaten
young, while they are still sweet. !hey become
unpleasantly bitter as they mature. "oofah is used in stir#
fries and soups, and is often boiled and eaten with nam
phrik.
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Apple Aubergines: Thai name is Makheua
!hese small round aubergines are pale green, yellow or
white. !hey are eaten raw with the ubiquitous chilli
sauce, nam phrik, or cooked in curries. !hey have little
$avour, but when raw have an interesting te%ture. !hey
discolour rapidly once cut, so drop& them into salted
water if you are preparing them in advance.
Asparagus: Thai name is Nor Mai Faruang
Asparagus are long, slender vegetables that grow as
shoots in spring and early summer. !he straight, 'rm
stalks, which range from pencil thin to as thick as your
thumb, are prized for their delicate $avor the tender tips
have a particularly delicate $avor and te%ture. !he most
common variety is green and sometimes tinged with
purple at the bud. hite and all#purple stalks are also
available in farmers& markets and well#stocked grocery
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stores. "ook for asparagus with crisp, straight stalks and
tight buds. rap in damp paper towels and refrigerate in
a plastic bag for up to * days. !rim the stalks before
using. Cut or snap o+ the tough ends and discard. f
desired, peel the bottom third or half of each stalk with
a vegetable peeler for a more tender te%ture.
Baby Corn: Thai name is Khao hod !n
aby corn refers to whole, entirely edible cobs of
immature corn, no more than -# inches (/#0./ cm)
long. Corn is a popular vegetable in !hailand. 1or stir#
fries and soups, !hais prefer baby corn cobs, which have
a musty sweet $avour, as well as a crunchy te%ture.
!hey are available fresh and canned. 1resh baby corn
cobs are best eaten soon after purchase but can be stored
for up to 2 week in the salad drawer of the refrigerator.
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Bamboo "hoot: Thai name is Nor Mai
amboo shoots are the crisp, mild#$avored, white to
ivory shoots of the bamboo plant. !he shoots of the
bamboo are cut when they have grown about 2/ cm.
above the ground. efore using, peel the skin and boiled
the inner white part for 3 minutes. !he canned variety
needs to be boiled for only 23 minutes. !his is a
popular ingredient in !hai cooking and can be purchased
from general stores and markets.
Banana Blossom: Thai name is #ua lee
Also called banana $owers and banana blossoms, these
are in fact the tender hearts of unopened banana $owers,
which have been stripped of their purple petals. !hey are
available fresh in some Asian markets and also canned
or dried. 1resh banana buds discolour rapidly once they
are sliced or shredded, so should be brushed with lemon
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4uice to prevent this. anana buds are used in northern
!hailand to make a tasty, squash soup. !hey are also a
popular salad ingredient, tasting rather like artichokes.
Bean "prout: Thai name is Thua Ngok
5ost often used of bean sprouts in !hai cooking are the
small 6green7 sprouts from mung beans and the larger
6yellow7 sprouts from soya beans. 8oya beansprouts
have a stronger $avour than mung beansprouts, but both
are relatively delicate, with a pleasant and unique
crunchy te%ture. 1resh beansprouts are widely available
in supermarkets, health#food stores and Asian food
stores, or you can easily sprout your own beans at home.
Avoid canned beansprouts as they are $accid and
tasteless.
Bell Chilli: Thai name is hrik $oukg
ell Chilli, phrik youkg, is light green in color and mild
in taste. !hey are used in spicy salads and chilli 9ilstes
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for their fragrance, and in stir#fried meat dishes for both
$avor and aroma.
Bitter Melon: Thai name is Ma %a
!ropical, annual vine has bitter taste Culinary use: 8oup,
curry, and salad. (f you don&t like the bitter taste,
parboil with salt and rinse -# times before cooking.)
!he !hais belive that it is very good for the kidneys and
blood. "ook for small and 'rm specimens that are still
green when buying. 5edicinal use: 5ild la%ative,
antipyretic gargle the fruit 4uice to relieve an aphthous
ulcer.
Bro&&oli: Thai name is also Bro&&oli
roccoli, a member of the cabbage family, is green to
purple#green in color and has tightly clustered $owers, or
$orets, borne on sturdy stalks. !he $orets are the most
tender part. !he stems, if peeled, can also be used.
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Choose 'rm stalks and closed heads with deep color and
no yellow areas. ;efrigerate in a plastic bag for up to *
days.
Carrot: Thai name is also Carrot
Carrots are root vegetables that are bright orange in
color, with a sweet $avor and a crisp te%ture. !hey
range in size from small, baby carrots to short, almost
round varieties to long, slender roots. 1resh carrots are
sold year#round. Avoid droopy carrots with cracks or dry
spots. ;emove the feathery green tops and store in a
plastic bag in the refrigerator for up to - weeks. 9eel or
scrub carrots before using.
Cassa'a %oot: Thai name is Man "am a Lang
<sually used to make desserts.
Cauli(o)er: Thai name is *ok Kha Lam
Cauli$ower, a member of the cabbage family, is a solid
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head, white in color, with tightly clustered $owers, or
$orets. !he $orets are the most tender part, but the
entire head is edible. Cauli$ower is available year#round.
Avoid heads with brown patches or speckles or yellowed
leaves. 8tore in a plastic bag in the refrigerator for up to
2 week.
n !hai cooking, Cauli$ower $orets often wind up in
soups and stir fried, or as a side dish dipping with spicy
shrimp paste sauce.
Chinese Bro&&oli +Kale : Thai name is hak Ka Na
A dark green vegetable with strong, thin, long round
trunks, soft, deep green delicate leaves, and sometimes
tiny white $owers. t does not look like or taste like the
common broccoli. t has a slightly sweet and bitter taste.
=elicious stir#fried, steamed, or boiled but never eaten
raw. 5ost popular dish is >a na nam mun hoy which is
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stir 'red with oyster sauce. <nlike regular broccoli, the
stems are usually tender and do not need to be peeled.
?owever, more mature or larger stalks should be peeled
before cooking. t is always smart to separate the leaves
and trunks. !he trunks require more cooking time, then
add the leaves near the end, so that they cook evenly.
hen buying Chinese broccoli, choose brightly colored
ones with slender thin trunks.
Chinese Cabbage: Thai name is hak Kaet Khaao
Also known as celery cabbage, this vegetable has soft
green and white leaves with a mild, sweet $avour and
crisp te%ture. t is widely available in supermarkets and
is easily recognized by its fat, cylindrical shape and
tightly packed leaves. hen buying, choose specimens
that are heavy and 'rm. efore use, discard any
damaged outer leaves and trim the root. =o not worry if
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the leaves have small black spots on them they are
harmless. !his type of cabbage keeps well and can be
stored in the salad compartment of the refrigerator for
several weeks. t is used in stir#fries, salads and soups.
Chinese Chi'es: Thai name is Kui &hai
!hese pungent herbs look more like long, $at spring
onions than their estern equivalent. !he leaves are
peppery, crunchy and chewy. !hey are eaten raw and
cooked and are prized for both their te%ture and $avour.
8pring onions can be used as a substitute but they will
not have the distinctive garlic taste of Chinese chives.
Chinese Mustard ,reen: Thai name is hak K)ang
Tung -een
!he Chinese name for this type of cabbage is choi sum.
t is widely grown in the est and is often available
from farmers& markets, as well as Asian food stores. !he
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stalks, leaves and yellow $owers of this plant are all
edible and have a delicate $avour. !he cabbage is
usually cut into short lengths and used in soups and
noodle dishes, but it may also be stir#fried.
Chinese %adish: Thai name is #ua Chai Tau or #ua
hak Kat
!hais value this vegetable, believing that it aids
digestion, cools the body and improves blood circulation.
Also called giant white radish or winter radish, it is a
long white root that resembles a slender, smooth#skinned
parsnip in appearance. t can be up to *3cm@lin long,
although the !hai variety is often considerably smaller.
"arge specimens tend to be 'brous and should be
avoided. hen raw, the $avour of mooli is cool, sharp
and peppery, and the te%ture is crisp. !hais don&t often
eat it this way, but the grated $esh is sometimes used to
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tenderize seafood. hen the vegetable is cooked, the
characteristic te%ture is retained, but the $avour becomes
quite sweet.
Co&onut: Thai name is Ma hrao
Coconut, ma phrao, is found nearly everywhere people
have settled in all parts of the country and its production
is important to the economy. !he use to coconut milk in
curries is a hallmark of !hai cooking. !he meat of ripe
nuts is scraped either by hand or by machine. !he grated
coconut is placed in a basin and mi%ed with a certain
amount of warm water. !he coconut is then picked up in
the hand, held over a second container, and squeezed to
press out the coconut milk, ka#thi. A 'ne meshed
strainer should be positioned below the hand during
squeezing to catch any meat that falls. 5any cooks add
a little salt to the water or the milk.
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Cu&umber: Thai name is Taeng K)a
Cucumber, taeng kwa, Cucumis sativus, has short fruits
about B em long which are crispiest while still green and
white, before yellowing. A larger type, taeng ran, are
also eaten.
.ggplants: Thai name is Makheua Moung
ggplants are tender, mildly earthy, sweet vegetable#
fruits covered with tough, shiny skin, which may be
peeled or left unpeeled in grilled or long#cooked dishes.
!hey vary in color from the familiar purple to red and
from yellow to white. !he most common variety is the
large, purple globe eggplant, but many markets also
carry the slender, purple Asian eggplant, which is more
tender and has fewer, smaller seeds. hen cooked, all
eggplants have a mild $avor and tender, creamy $esh.
"ook for plump, glossy, heavy eggplants with taut skin
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and no bruises or scratches. ;efrigerate in a plastic bag
for up to - days. ggplants are also known as aubergine
and in taly as melanzana.
Long .ggplant: Thai name is Makhua $ae)
!his elongated variety is similar in appearance and
$avour to Dapanese long baby aubergines. ?owever, the
!hai ones are usually pale green, but can also be purple
or white. !hese aubergines are usually served grilled
(broiled) or in green curries.
Lotus root: Thai name is %aug Bua
"otus root is an underwater root that grows to be as
long as four feet. !he root is dark reddish brown and
needs to be peeled prior to using. !he $esh is a creamy
white and tastes similar to coconut. "otus root is
available canned, dried or candied and can be used as a
vegetable or in dessert dishes.
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ak Choi: Thai name is hak K)ang Tung Tai)an
!his is the most popular variety of cabbage eaten in
!hailand. =espite its other name E Chinese white
cabbage pak choi is not uniformly white. !he ribbed
stems are a beautiful greenish white, which stands out
starkly against the lush dark green leaves. n !hailand,
cabbage is often eaten raw with a chilli dipping sauce
and is also cooked in stir#fries and soups. 9ak choi is
usually either thinly sliced or cut into squares and is best
cooked brie$y.
apaya: Thai name is Ma La Kor
9apaya is a tropical fruit with a smooth, yellow skin and
soft, sweet orange $esh that is milder tasting than a
mango. Fther shapes and colors of papaya are also
grown. ?alve a papaya lengthwise and scoop out shiny
black seeds before peeling.
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n !hai cooking, young green papaya is used to make
salad or 8om !am, a popular salad dish among
foreigners in !hailand. Gou may be in diHculty in
'nding fresh green papaya outside !hailand. !he fresh
carrots or cabbages or green apples can be used as a
substitute.
ea Aubergines: Thai name is Makreu uang
!hese pea#size berries, which grow in small clusters,
have a bitter $avour that is a good foil to the rich ness
of the spicy curries in which they are most often found.
!hey are also used as a $avouring for nam phrik.
umpkins: Thai name is Fug Tong
9umpkins are large, round winter squashes with orange
skins and $esh. !he variety known as the sugar pumpkin
has sweet $esh. n !hai cooking, it is commonly used in
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dessert but is also used in savory dishes. Canned pumkin
purIe is widely available and can easily be made from
fresh pumpkin.
"hiitake *ried Mushroom: Thai name is #et #om
#ang
t is also known as 8hiitake mushroom. t has no $avor
but is used for its te%ture. t is available in dried form,
and looks like dried, black, wrinkled paper. hen
soaked in water for about 23#-3 minutes, it swells and
resembles wavy seaweed or 4elly. 8tored in its dried
form, it will keep inde'nitely.
"hiitake Mushroom: Thai name is #et #om
1resh shiitake mushrooms are available, but !hai cooks
prefer to use them dried as they have a stronger $avour
and more te%ture. oth types are available in
supermarkets and Asian stores. =ried shiitake mushrooms
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must be reconstituted in water before beingused. !he
stems are usually discarded and the caps sliced or
chopped for adding to soups or stews. !he soaking water
can be strained and used in a soup or stock as it takes
on the $avour of the shiitake. !he dried mushrooms will
keep well if stored in a sealed plastic tub or bag in a
cool, dry place.
"pring !nions: Thai name is Ton/#om
8oring onions are a variety of onion harvested immature
before the bulb has formed. oth the green leaves and
white bulbs are used raw or cooked for their mild but
still pronounced onion $avor. 8pring onions are also
known as scallions or spring onions. 8pring onions are
used in !hai cooking for stir#fries and in soups. !hey
are also popular for garnishes, either sliced or cut into
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tassels, then curled in iced water.
"tra) Mushroom: Thai name is #ed Fang
!hese delicate, sweet $avoured mushrooms have
acquired their nglish name because of the method of
cultivation on beds of straw. !hey look like miniature
helmets and are the most popular variety of mushroom
in !hai cooking. 8traw mushrooms are used e%tensively
in soups, salads and curries, and taste particularly good
with prawns (shrimp) and crab meat. Canned straw
mushrooms are widely available from Asian stores and
many supermarkets. !hey have neither the e%quisite
$avour nor the te%ture of the fresh mushrooms, but can
be an acceptable substitute. 1resh straw mushrooms are
highly perishable and so are not often available in the
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est. f you do locate them, use them as soon as
possible after purchase.
"uger ea: Thai name is Tua Lan Tao
Gou eat these whole, pod and all. !hey&re often stir#fried
very brie$y (no more than a minute), but they&re also
good raw. !hey&re easy to prepare, 4ust wash and trim
the ends. 8ome people string them as well, but that&s not
necessary. 8elect crisp, $at snow peas that snap when
you break them.
")amp Cabbage: Thai name is hak Boong
!his popular leafy plant, also known as water
convolvulus or water spinach, is actually a herb. t grows
in marshy areas, near rivers and canals, and is related to
the morning glory that riots over walls and fences in
many uropean gardens. t has slender, hollow green
stems and thin ovate green leaves which are pointed at
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the ends. n some parts of Asia, the stems are pickled,
but in !hailand, only the leaves and tender shoots are
eaten. !he $avour is similar to that of spinach. n
!hailand, the tender tips are often eaten raw, on their
own or with other raw vegetables, and served with a
selection of hot sauces. hen cooked, the stem tips stay
'rm, but the leaves rapidly become limp.
8wamp Cabbage is highly perishable and must be used
promptly.
")eet Chilli: Thai name is krik 0aan
8weet chillis are sweet#$eshed, bell#shaped members of
the chilli family, en4oyed raw or cooked. <nripe green
and ripened red or yellow varieties are the most
common. 9ale yellow, orange, and purple#black types are
also available. talian chillis are slightly sweeter and
more slender than regular chillis. efore use, bell
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peppers must have their indigestible seeds removed.
Fften the chillis are roasted, which loosens their skins
for peeling and enhances their natural sweetness.
Taro: Thai name is uak
!his root grows wild on the banks of streams in
!hailand and is particularly popular in the north of the
country.!he swollen tuber is full of starch and is eaten
in the same manner as potatoes. !he young leaves can
also be eaten. ear gloves when peeling taros.
Tomato: Thai name is Ma kheua Thet
!omatoes, 5a#>heua thet of three types are used in !hai
cooking. !he 'rst is small, round fruits, not much bigger
than a pea, which grow in clusters and have a sweet and
sour taste. !hese are used in Jorthern and Jortheastern
dishes. "arge#sized tomatoes are sweet and are used in
sour and spicy soups and in spicy salads. !he third type
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is cherry tomatoes. !hese have a sweet and sour taste
and are used in Jortheasternstyle papaya salad as well as
in curries and sour and spicy soups.
T)isted Cluster Bean: Thai name is "a Ta)
!he seeds of a huge tree that grows in southern
!hailand, these beans are about the size of broad (fava)
beans. !he bright green pods that house them are $at
and wavy. !he beans themselves have a peculiar smell
and nutty taste that give a distinctive $avour to regional
dishes. !he beans are usually eaten as a vegetable, and
they taste good in a sweet#and#sour stir#fry. !hey are
also sometimes roasted and eaten with nam phrik, and
are made into pickles.
0a1 gourd: Thai name is Fak Khiao
a% gourd, fak khiao, enincasa hispida, also called
white gourd or Chinese preserving melon, is oblong and
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light green to white. !he ends are rounded and the $esh
is solid and white.
0inged Bean: Thai name is Thua hu
t bears a pod which in cross section looks like a
rectangle that has a fringe#like e%tension at each corner,
the 6wings7 of the bean.
$ard Long Beans: Thai name is Tua Fugk $ae)
!hese are long, deep green ,stringless beans which grow
up to 3#3 cm. Cut in short lenghts, they are used in
stir#fries, curries and sometimes soups, !hey have less
$avour than other types of green beans but are easier to
prepare.
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