This is the most popular variety of cabbage eaten in Thailand. Despite its other name - Chinese white cabbage pak choi is not uniformly white. The ribbed stems are a beautiful greenish white, which stands out starkly against the lush dark green leaves.
In Thailand, cabbage is often eaten raw with a chilli dipping sauce and is also cooked in stir-fries and soups. Pak choi is usually either thinly sliced or cut into squares and is best cooked briefly.
