臭草煎蛋 Thai Cha-om Omelette｜泰國家常菜食譜 Yves Kitchen

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Thai Cha-om Omelette（臭草煎蛋） is a classic Thai village-style dish.

It’s fluffy, fragrant, and made with Cha-Om — an herb known for its strong aroma and health benefits.

This omelette is so easy to make at home, bringing a taste of rustic Thai comfort food to your kitchen!

泰古法減肥恩物 - Cha-Om

小時候，我一直不明白，為什麼媽媽和泰國 aunties 這麼愛吃「臭草」。
長大後才知道，原來它是泰國人心目中的天然排毒寶，
聽說連選美冠軍都會吃臭草來幫助排走身體毒素、維持皮膚狀態。

臭草（Cha-om / ชะอม）莖部帶有細刺，處理時需特別小心，一般會以手摘取嫩葉，避免使用較硬的枝幹。

在泰國我婆婆及泰國媽媽的年代，臭草被認為有助減肥與排毒，是一種日常且帶有養生概念的食材。不過對於現代城市人而言，反而未必常見。

最常見的做法，是將臭草加入雞蛋，煎成蛋餅；亦有將整株臭草捲成餅狀，再配以辣椒醬食用，作為日常餐桌上的配菜。

我亦曾聽媽媽提及，這道菜甚至被視為「泰國環球小姐」保持身材的飲食之一（當然幾真幾假，就留待大家自行想像）。

相比傳統蛋餅，我個人更偏愛香脆的 Khai Jiew 做法，以足夠熱油讓蛋液迅速膨脹，呈現外脆內鬆的口感。

因此，這次短片我選擇了較為「邪惡」但風味十足的版本，而長片則示範較為傳統的蛋餅做法——畢竟實在太美味，大概也與選美無緣了（笑）。

這道農家菜式，在現代大型超市中已較為少見，但在泰國的農村或傳統市場，仍然相當容易找到。

有時又喜歡煎好蛋餅後，留一部分加進紅咖哩湯裡，
香、辛、酸、辣，一次滿足，真是令人百吃不厭的家鄉味。

What is Thai Cha-om Omelette?

When I was a child, I never understood why my Thai mom and aunties loved eating “Cha-Om”. As I grew older, I realized it’s seen in Thailand as a natural detox herb —even beauty pageant queens eat Cha-Om to help flush out toxins and keep their skin glowing.

This humble village dish is rarely seen in modern supermarkets,
but you can still easily find it in rural areas or traditional fresh markets in Thailand.

Cha-Om (Thai climbing wattle) has a very distinct aroma,
and its stems have tiny thorns. In the countryside, locals simply blanch the leaves,
roll them up into small rounds, and dip them in spicy chili paste — so fresh and tasty!

But the most common way to enjoy Cha-Om at home is mixing the leaves with beaten eggs to make a fluffy, golden omelette.
Personally, I love saving some extra Cha-Om to add into spicy red curry soup too —
it’s fragrant, spicy, sour, and so comforting — a true taste of home I never get tired of.

FAQ 常見問題？

烹煮前怎樣處理臭草？
How do you prepare Cha-Om before cooking?

臭草的葉莖上有倒刺，摘葉時要小心避免刺到手。
通常會先摘掉頂部嫩葉，再用手指捏住莖部向下輕推，把葉子沿著莖脫落。
The stems of Cha-Om have small thorns, so handle them carefully to avoid getting pricked.
Start by picking off the tender top leaves, then use your fingers to pinch and slide downward along the stem to strip the leaves off.

那裡買到泰國臭草？
Where can I buy Cha-Om?

在英國要買 Cha-Om 其實不難，我自己在愛丁堡的 Asian Store 也能找到。香港的讀者可以到九龍城或灣仔街市的泰國食材鋪找找看，
有時候會用透明袋或白色保鮮盒裝著，記得挑新鮮嫩葉比較好吃。
You can usually find Cha-Om in Asian grocery stores in the UK — I’ve seen it in Edinburgh and other big cities.
In Hong Kong, local Thai grocery shops in Kowloon City or Wan Chai wet market are your best bet.
Look for fresh, tender leaves — they have the best flavour!

怎樣儲存泰國臭草？
How to store Cha-Om?

一般可以用保鮮袋放雪櫃冷藏 7–10 天，
若先把葉子摘下，用密封盒保存，最多可放兩星期。
Store Cha-Om in a sealed plastic bag in the fridge — it keeps fresh for about 7–10 days.
Or trim the leaves and keep them in an airtight container, they’ll last up to two weeks.

Thai Cha-om Omelette 臭草煎蛋食譜