Pumpkin ໜາກອຶ mak eu

Pumpkin ໜາກອຶ mak eu
Pumpkin ໜາກອຶ mak eu

Pumpkin is prepared and eaten in many different ways in Laos. Chunks are used in soup recipes, especially when the whole is small and immature, or pieces may be fried or steamed. Custard is steamed in small, whole buttercup pumpkins, and cooled slices are served as a sweet. This is a classic sold by street vendors specializing in sweets. The dessert is also popular throughout Thailand.

Mature pumpkin
Mature pumpkin

Pumpkin tendrils, young Pumpkin tendrils, young ຍອດໜາກອຶ nyot mak eu

Young pumpkin leaves and flowers
Young pumpkin leaves and flowers

Add to bamboo shoot soup just before serving. Boil or steam young leaves and tendrils and eat with jeow. Use cut young leaves to fry with eggs or pork. Steam and use in soop pak along with other vegetables. The flowers can be stuffed with a minced pork mixture, dipped in either beaten egg or tempura batter and deep-fried.