Fresh phak hueat tastes sour and bitter so it needs to be steamed first. Some recipes use boiled minced pork and tomatoes. (Sirawit Chamrat, personal communication, June 15, 2007; Rattana Phromphichai, 1999, p. 5520)
1. Steam and finely chop the greens.
2. Pound together the ingredients for chili paste until fine
3. Brown garlic in oil and stir fry with chili paste.
4. Add minced pork and stir fry until well done.
5. Add chopped greens. Remove from heat and top with fried garlic, sliced shallots, fried dried bird chilies and coriander and spring onions.
Rattana Phromphichai. (1999). Yam phak hueat. In Saranukrom Wattanathai Phak Nuea (Vol. 11,p. 5520). ���������� Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai)