Phak mek

Syzygium antisepticum

leaf

Reddish young shoots, astringent and slightly bitter, raw with larb, nam prik or khanom jeen.

Origin

Thailand, Laos and Cambodia

Season (United States)

all year round

Preparation

The shoots are rinsed and eaten raw, in small amounts, alongside the dish.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

At the market, its red shoots are sold in bunches next to the other “phak” eaten raw.