The elongated, barrel-shaped Chinese cabbage has two types. One is a pale green, almost white version, and there is a darker-leafed variety. Leaves go well added to a salad, stir fried with chicken or steamed to accompany other vegetables with jeow. Use in Lao hot pot (sin dat). Add to soop. The same Lao name, pak kaat kao, is used for pak choi, a glossy-leafed, non-heading cabbage with white or green crisp leaf stalks. This smaller, rounded-leafed green is used in Lao soup. The Chinese eat it steamed or stir fried.

Chinese cabbage, false pak choi ຜັກກາດກວາງຕຸ້ງ pak kaat kuang tung

This green has long stems and yellow flowers. The traditional seed, however, produces white flowers. Add to soup just before serving. Often steamed or stir fried, it is delicious stir fried with pork and sauced, wide, fresh rice noodles.