Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulphur-like aroma when freshly picked and eaten. If consumed fresh, the aroma and bitter flavor of the Acacia Leaf is most often reduced by adding a dipping sauce such as shrimp paste sauce.
Generally it is cooked to provide mild flavoured greens that are added as seasonings to eggs, omelettes, stir-fried foods, or served as a vegetable side dish.
Asian names or spellings for this type of Asian greens include cha-om, chaom, cha om, sa-um, saum, and sa um.
Fresh produce from Thailand.