I bought a bag of Pak Wan shoot tips from Wah Nam Hong Chinese Grocery Store in Rotterdam to make either soup or stir-fry. I’ve been eating this vegetable quite a bit during my trip to Laos in January/February of this year. My father loves to eat Pak Wan in soup with ant eggs. The only time he would go to Laos is when Pak Wan, Bai Kee Lek, and Ant Eggs are in season which is usually around the time of Wat Phu Festival. His southern relatives also love to eat this vegetable and grow a few plants in the garden and could just go pick the leafy vegetables whenever they want to make a Pak Wan dish.