This document lists various vegetables, herbs, and fruits commonly used in Southeast Asian cooking, including cabbage, ivy gourd, Chinese parsley, kaffir lime, galangal, holy basil, lettuce, lemon grass, morning glory, baby corn, long beans, bitter cucumber, white radish, kidney beans, green onions, peas, potato, pumpkin, egg plant, asparagus, chili, mushroom, broccoli, taro, onion, shallot, cucumber, and others. The document expresses appreciation to the reader for their attention.