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Pak Boong

Pak Boong

Found all across Southeast Asia, the leafy plant with hollow green stems and thin fragile leaves forms the main component of this super easy favourite. Cloves of garlic and birds eye chilies join it in a wok alongside oyster sauce, fish sauce and black fermented bean. A few lazy stirs, until the leaves are shrunk and soft, and it's done! The result is an alluring favourite with an unobtrusive flavour, a staple for those who love their Thai food but not spice induced sweats.

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