Acacia Shoots | Cha-Om (100g)

Fresh acacia shoots (ชะอม), known as cha-om, have tender feathery leaves with a distinctive earthy aroma and gently bitter flavour. Cooking softens their intensity while preserving the characteristic taste that makes them popular in Thai home cooking. How to use: Remove the tender leaves and young tips from the tougher stems, then rinse before cooking. Mix them into beaten egg to make khai jiao cha-om, cut the cooked omelette into pieces for gaeng som, or add the shoots directly to vegetable curries and soups. Storage: Keep refrigerated Country of Origin: Thailand