Thua Nao (ถั่วเน่า)

Thua Nao ( ถั่วเน่า ) is an important ingredient in northern Thai and Laotian cuisine. The Thai name translates rather unappetizingly as “rotten beans.” It consists of soybeans that are cooked, wrapped in banana leaves, and then fermented.

After fermentation, this so-called “Aep Thua Nao” ( แอ็บบถั่วเน่า ) can be used fresh, but it only keeps for one to two days. Therefore, the fermented paste is often steamed, formed into flat plates, and then dried in the sun. Before steaming, spices and chilies can be added to the Thua Nao.

The dried plates are called “Thua Nao Khaep” ( ถั่วเน่าแคบ ). Before use, they are typically roasted thoroughly, then crumbled and sprinkled over dishes, or ground in a mortar into a powder before being used as a spice in various dishes.

The origin of Thua Nao is likely in the neighboring Shan State in present-day Myanmar. There, fermented soybeans were used instead of fish sauce. In Thailand, the two ingredients are nowadays often used together. The fermented bean paste is also known in the neighboring country Laos, but it is usually prepared with chilies and is then called “Mak Thua Nao” (ໝາກຖົ່ວເນົ່າ).

I have never seen Thua Nao in any form where I live. So I bought a stack of the plates at a market in Khun Yuam, a town in northwestern Thailand. You can find instructions on how to make Thua Nao yourself at Clovegarden.com

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