How is Shallot used in Thai cooking?

Shallot - hom daeng - is the small, reddish-purple bulb that's milder and sweeter than a regular onion, and Thai cooks lean on it constantly. Crucially, it's often used raw - thinly sliced into salads, larb, and dipping sauces - because much of its delicate flavour fades once it's cooked. It's also pounded into curry pastes as a foundation aromatic. High in antioxidants and gentle on the palate, it brings a sweet, fragrant sharpness that bridges all the other flavours in a dish.

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

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

Shallot - Fresh Thai Vegetables | Thai Akha Kitchen

Shallot - hom daeng - is the small, reddish-purple bulb that's milder and sweeter than a regular onion, and Thai cooks lean on it constantly. Crucially,…

Shallot - Fresh Thai Vegetables | Thai Akha Kitchen Shallot - hom daeng - is the small, reddish-purple bulb that's milder and sweeter than a regular onion, and Thai cooks lean on it constantly. Crucially,…