| Acacia pennata | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Genus: | Acacia |
| Species: | A. pennata |
| Binomial name | |
| Acacia pennata (L.) Willd. |
|
Acacia pennata (English: Climbing wattle, Thai: ชะอม Cha-om, Burmese Su pout ywet) is a species of acacia which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 metres 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.[1]
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In Burma, Laos and Thailand, the feathery shoots of Acacia pennata are used in soups, curries, omelettes and stir-fries.[2] The edible shoots are picked up before they become tough and thorny.[3]
In Northern Thai cuisine Cha-om is also eaten raw with Tam Mamuang mango salad,[4] but in Central Thailand and Isan it is usually boiled or fried. Cha om omelet pieces are one of the usual ingredients of Nam phrik pla thu.