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Water Mimosa (Pak Grached)

A delightful and unique vegetable dish featuring tender and crunchy water mimosa, perfect as a side or in salads, offering a taste of nostalgia and home-cooked flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: Asian, Thai, Vietnamese
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch Fresh Water Mimosa (Pak Grached) Look for fresh, young shoots without any blemishes.
  • 4 cloves Garlic Chop or mince based on preference.
  • to taste none Salt Enhances the natural flavors.
  • as needed none Oil for sautéing A light oil like vegetable or canola.
Optional Ingredients
  • to taste none Red chili flakes For adding spice.
  • to taste none Lemon juice To brighten the flavor profile.
  • to taste none Soy sauce For additional umami flavor.

Method
 

Preparation
  1. Take a strand of water mimosa and break the shoot tip and young stems into smaller portions, placing them in a bowl.
  2. With two hands, hold the top of the strand and gently pull it away from yourself to remove the white foamy tissue and any roots.
  3. Break the pod into bite-sized pieces, roughly 4 cm long, and discard the tough, fibrous lower parts.
  4. Run cool water through the bowl of water mimosa. Gently squeeze the leaves to separate them from any duckweed.
  5. Drain the water and duckweed, repeating the rinsing process until the water runs clear.
Cooking
  1. Blanch the water mimosa in boiling water for about 2–3 minutes until tender.
  2. Sauté the blanched water mimosa with garlic and oil until fragrant, adding any optional ingredients as desired.

Notes

Store any leftover water mimosa in a sealed container in the fridge for up to 3 days or freeze for up to a month. Prepping the water mimosa a day in advance can be done by storing them in a bowl of water in the refrigerator.