Culinary ; a popular Thai and Burmese dish. Deep-fried
cha-om leaves with
Nam phrik kapi In
Northeast India, in the states of
Mizoram and
Manipur, climbing wattle is an ingredient in indigenous cuisine like
kaang-hou (fried vegetables) and
eromba. The plant is locally known as
khanghmuk in
Hmar,
khang in Meiteilon and
khanghu in Mizo. In
Burma,
Cambodia,
Laos, and
Thailand, the feathery shoots of
Senegalia pennata are used in
soups,
curries,
omelettes and
stir-fries. The edible shoots are picked up before they become tough and thorny. In
Northern Thai cuisine,
cha-om is also eaten raw with
Thai salads, such as
tam mamuang (
mango salad), and it is one of the ingredients of
kaeng khae curry. In
Central Thailand and
Isan it is usually boiled or fried.
Cha-om omelet pieces are one of the usual ingredients of
nam phrik pla thu and commonly used in
kaeng som, a sour
Thai curry. In
Vietnam, the plant is cultivated in the Northwest region such as Sơn La and Lai Châu provinces, by the Thái and Khơ Mú ethnic groups as a delicacy vegetable. The leaves have a distinctively stinky odor, and are used in salads (especially with mountain ebony flowers - Bauhinia variegata), as well as in stir-fries, grilled fish, pork or buffalo dishes. ==See also==