How is Pumpkin Flower used in Thai cooking?

Pumpkin flower - dok fak thong - is a bright yellow blossom that's as edible as the fruit. The Akha use only the female flowers, the ones with a tiny pumpkin already forming at the base, harvested when that fruit is the size of a ping-pong or golf ball; other cuisines tend to favour the male flowers. Both are good. The flowers are battered and fried, dropped into soups, or stir-fried, delicate and faintly sweet. It's a lovely example of using every stage of a plant, from blossom to gourd.

Can I cook with Pumpkin Flower in a Chiang Mai cooking class?

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

Pumpkin Flower - Fresh Thai Vegetables | Thai Akha Kitchen

Pumpkin flower - dok fak thong - is a bright yellow blossom that's as edible as the fruit. The Akha use only the female flowers, the ones with a tiny…

Pumpkin Flower - Fresh Thai Vegetables | Thai Akha Kitchen Pumpkin flower - dok fak thong - is a bright yellow blossom that's as edible as the fruit. The Akha use only the female flowers, the ones with a tiny…