To prepare Northern Thai Red Cotton Flower, soak the dried pieces in warm water for about 15-20 minutes, until they soften and expand. Drain, squeeze out excess water, then shred or chop before adding them to soup, curry, chili dip, or a stir-fry.
For nam ngiao, add the softened flower to the simmering broth so it can absorb tomato, chile, pork or chicken, and aromatics. The goal is a tender, slightly chewy texture rather than a crisp one.