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English: climbing wattle, Vietnamese: rau thối, Burmese: ဆူးပုပ်; Khmer: ស្អំ; Meiteilon : khang, Thadou-Kuki: khang-khu, Mizo: khanghu, Hmar: khanghmuk, Biate: khang-hu, Malay: petai duri. wikipedia
Climbing wattle is a species of plant which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 meters (16 ft) in height. Its leaves are bipinnate with linear-oblong and glabrous pinnules. Its yellowish flowers are terminal panicles with globose heads. The pods are thin, flat and long with thick sutures. wikipedia
In Northeast India, in the states of Mizoram and Manipur, climbing wattle is an ingredient in indigenous cuisines like kaang-hou (fried vegetables) and eromba. The plant is locally known as khanghmuk in Hmar, khang in Meiteilon and khanghu in Mizo. wikipedia
In Vietnam, the plant is cultivated in the Northwest region such as Sơn La and Lai Châu provinces, by the Thái and Khơ Mú ethnic groups as a delicacy vegetable. The leaves have a distinctively stinky odor, and are used in salads (especially with mountain ebony flowers – Bauhinia variegata), as well as in stir-fries, grilled fish, pork or buffalo dishes. wikipedia
The information on this website has been compiled from reliable sources, such as reference works on medicinal plants. It is not a substitute for medical advice or treatment and Thaifoodmaster does not purport to provide any medical advice.