some common vegetables in thailand

young tapioca shoots, young green bananas, edible bracken or fern (also known as paku), sweet pumpkin, huge local daikon, and my favourite of ’em all – chinese violet flowers (kajorn in Thai or bong thien ly in vietnamese), which are typically stir-fried with garlic.

the soul of thai cooking (part IV)

fresh bunches of Thai coriander roots, fragrant lemongrass stalks and fresh turmeric.

the soul of thai cooking (part III)

Banana leaves, sator (also known as Petai in Malaysia), and Thai spring onions.

the soul of thai cooking (part II)

thai young ginger, red hot chillies, and thai coriander.