How is Luffa used in Thai cooking?

Loofah - bwob, the sponge gourd - is a member of the cucumber family, eaten young while it's still tender. At that stage it tastes and behaves much like zucchini: mild, slightly sweet, and soft when cooked, with no need to peel. It soaks up the flavours of a soup or stir-fry as it softens. Left to mature, the same gourd turns fibrous and hard - the bath sponge people know it as - so timing the harvest young is everything. We slice it into quick soups and stir-fries.

Can I cook with Luffa in a Chiang Mai cooking class?

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

Luffa - Fresh Thai Vegetables | Thai Akha Kitchen

Loofah - bwob, the sponge gourd - is a member of the cucumber family, eaten young while it's still tender. At that stage it tastes and behaves much like…

Luffa - Fresh Thai Vegetables | Thai Akha Kitchen Loofah - bwob, the sponge gourd - is a member of the cucumber family, eaten young while it's still tender. At that stage it tastes and behaves much like…