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Pak wan, a woody perennial shrub found in Southeast Asia, has edible leaves and stems popular in Thai, Malaysian, and Indonesian cuisine. It is crunchy, tender, and highly nutritious, and can be used in stews, curries, stir-fries, salads, and spring rolls. When buying fresh pak wan, look for clear samples with no signs of wilting or discoloration. Store it in a paper bag in the refrigerator and wash it before use.
Pak wan is a woody perennial shrub found in many parts of Southeast Asia. The leaves and stems of this plant are edible and particularly popular in Thai cuisine, although they are also used in Malaysia and Indonesia. Pak wan is both crunchy and tender, and the dark green leaves are highly nutritious, making it a healthy and tasty addition to a meal.
You may also hear pak wan referred to as sayur cekur manis in Malaysia or katuk in Indonesia, and some English speakers refer to it as “tropical asparagus,” referring to the tender, crunchy texture of the stems. The leaves and stems can be eaten raw or cooked, and many people separate them from cooking as they behave differently when reheated.
Pak wan leaves are often added to stews and curries, where they can be allowed to cook significantly, while the stems are used in stir fries to add some crunch. Both the leaves and stems taste similar to pea shoots, another popular vegetable in Asian cooking. The leaves also tend to stay dark green as they cook, adding some color to the dishes they’re included in.
There are many ways to use Pak Wan, from salads to spring rolls. Southeast Asian markets are a good source for this vegetable, which is usually available fresh in the produce section. When buying fresh pak wan, look for clear samples with no signs of wilting or discoloration. Also check for soft or sticky parts, which indicate that the vegetable may be past its peak. The darker green, the better and smaller the pak wan, the more tender and flavorful it will be.
Pak wan should be stored in a paper bag in the refrigerator until use. It typically lasts about a week in the fridge, depending on how fresh it is and how cold the fridge is. Wash the vegetable directly before use and dry it or let it rest briefly on a towel to drain.
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