How is Chinese Cabbage used in Thai cooking?

Chinese cabbage has long, pale, tightly packed leaves and a mild, sweet flavour that soaks up everything around it - much like tofu, it takes on the taste of the broth or sauce it sits in. In Akha cooking it's eaten both ways: raw, as a fresh leaf for scooping up the fiery Akha dipping sauce, or simmered into a clear, comforting soup with tofu and glass noodles. It's gentle, hydrating, and endlessly useful. The leaves cook quickly, so they go into soups near the end to keep a little body.

Can I cook with Chinese Cabbage in a Chiang Mai cooking class?

Yes - we use Chinese Cabbage in our hands-on classes. Explore them on our Cooking Classes page.

Chinese Cabbage - Fresh Thai Vegetables | Thai Akha Kitchen

Chinese cabbage has long, pale, tightly packed leaves and a mild, sweet flavour that soaks up everything around it - much like tofu, it takes on the taste…

Chinese Cabbage - Fresh Thai Vegetables | Thai Akha Kitchen Chinese cabbage has long, pale, tightly packed leaves and a mild, sweet flavour that soaks up everything around it - much like tofu, it takes on the taste…