Cucumber Tendrils; Cucumber Shoots

The Bamar, Shan, Tai Koen, and Kachin all cook and eat the growing tips of vegetable vines such as peas (pea tendrils), cucumbers, and other similar vegetables like summer squash and gourds. They are parboiled and dressed as salads or added to soups, or lightly stir-fried and served as a vegetable dish. In Kengtung I heard cucumber and pumpkin tendrils called pak payang by both Shan and Tai Koen vendors; the Burmese word is payon ywet. They are sometimes available at farmers’ markets in North America. Just chop them crosswise into 1- to 2-inch lengths and stir-fry them or add them to soups or curries.