Acacia Shoots or Cha Om

The young shoots of the acacia species Acacia Pennata are eagerly used as a vegetable in Thailand and called “Cha Om” ( ชะอม ) there. However, you can really only eat the acacia shoots when they’re young, as they later become hard and develop thorns. This characteristic has given the plant its English name of asparagus pea.

Acacia shoots have a very distinctive, slightly bitter taste that can be an acquired taste for the European palate.

Fresh Cha Om

You can find fresh acacia shoots in the fresh produce section of many Asian supermarkets. Sometimes it helps to ask if they can order them for you.

Usage

Frozen Cha Om

If you can’t find fresh shoots at your local Asian supermarket, it may be worth checking the freezer section, as acacia shoots are sometimes available frozen.