Also referred to as tropical asparagus, the tender but crunchy stems of this plant and the thin leaves are often sliced to be served in stir-fry dishes, fresh salads, and soups, such as Pak Wan soup.
The taste is somewhat like green peas.
Its young shoots and leaves are edible, raw or cooked. The shoots are eaten like asparagus.
Pak Wan is also popular in China (south-west), India, Indonesia, Malaysia, Taiwan, Thailand and Vietnam.