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Aroy Mak Mak

Water Mimosa

ผักกระเฉด

Phak krachet: a floating water plant with crunchy stems, stir-fried and added to sour curries.

Water Mimosa

Water mimosa grows floating on ponds and canals, held up by a white spongy layer around its stems. The young stems and small leaves are crunchy and mild, and they are a favourite in central Thailand.

Pronunciationpak gra-chet
FlavourMild, green and nutty, with a crunchy stem
Used inStir-fries, gaeng som, with nam prik
SubstituteMorning glory or asparagus tips

How it is used

Stir-fried quickly over high heat with garlic, chilli and oyster sauce, like morning glory; added to gaeng som (sour curry); and blanched to serve with nam prik.

Preparing it

Peel away the white spongy covering from the stems, then cut them into finger lengths. Use only the tender tips and upper stems.

Buying and storing

Found in Thai grocers, fresh or frozen. Fresh water mimosa wilts quickly; use it within a day.

Classic dishes

  • Phak krachet fai daeng: stir-fried over a fierce flame with garlic, chilli, oyster sauce and fermented soy beans, the 'red fire' method also used for morning glory.
  • Gaeng som phak krachet: sour orange curry with prawns or fish, the stems added at the end so they keep their crunch.
  • With nam prik kapi: blanched and served in the central Thai set of shrimp paste relish, fried mackerel and boiled or raw vegetables.

Buying it safely

Water mimosa grows in standing water, so buy it from a trusted grocer, wash it well in several changes of water and cook it, even briefly, rather than eating it raw. In Thai markets it is sold in bundles, often already stripped of its spongy collar. Choose stems that are firm and pale green, with fresh leaves; limp or yellowing bunches are old.

Cook’s tip

Cook water mimosa for no more than a minute. Its appeal is the crunch, which disappears fast.

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