Spring onion greens, scallion greens ຜັກບົວໃບ pak bua bai; spring onions, with bulb ຫົວ ຜັກບົວໃບ houa pak bua bai

Spring onion greens, scallion greens ຜັກບົວໃບ pak bua bai Spring onions, with bulb ຫົວ ຜັກບົວໃບ houa pak bua bai
Spring onion greens, scallion greens ຜັກບົວໃບ pak bua bai Spring onions, with bulb ຫົວ ຜັກບົວໃບ houa pak bua bai

The hollow green leaves (greens) are chopped and added just before serving to soups and stews. Both the leaves and white stems are eaten raw with papaya salad and lahp. Spring onions are also deep-fried for a tasty garnish. To make it, finely slice the white part of the spring onion and pat dry with a paper towel or let dry for half an hour, and then deep-fry in 1 cup oil. Drain until cool. Use immediately or store in an airtight jar.
Small bunching onions are also referred to as pak bua bai. They are more common in some parts of Laos than spring onions and are used interchangeably. Many rural homes have small raised gardens in which onion greens and other herbs are grown. Indeed, these waist-high beds, usually about 1 x 2 metres and often on bamboo legs, are a fixture of the Lao countryside.

Waist high kitchen garden, Luang Namtha
Waist high kitchen garden, Luang Namtha