Thua nao

Thua nao is a traditional food ingredient used in the cuisine of Northern Thailand and Laos. It is a type of fermented soybean that is similar to Japanese natto and Korean doenjang, but has a unique flavor and texture that sets it apart.

History

The exact origins of Thua nao are unknown, but it is believed to have been introduced to Northern Thailand and Laos by Chinese immigrants several centuries ago. It has since become a staple ingredient in the local cuisine, used in a variety of dishes from soups and stews to stir-fries and salads.

Production

Thua nao is made by soaking soybeans in water until they become soft, then boiling them until they are fully cooked. The cooked soybeans are then mixed with a special type of bacteria, known as Bacillus subtilis, and left to ferment for several days. The result is a sticky, pungent paste that is rich in flavor and nutrients.

Culinary Uses

In Northern Thai and Laotian cuisine, Thua nao is used as a flavor enhancer in a variety of dishes. It is often added to soups and stews to give them a rich, umami flavor. It can also be used as a condiment, similar to how miso is used in Japanese cuisine. In addition, Thua nao can be eaten on its own, typically with a side of sticky rice.

Health Benefits

Like other fermented soy products, Thua nao is rich in protein and contains a variety of beneficial bacteria that can aid in digestion. It is also a good source of vitamins and minerals, including vitamin K, iron, and calcium.

See Also

• Fermented foods
• Thai cuisine
• Laotian cuisine