Thua nao moe - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

Thua nao moe is a local Lanna dish made by fermenting tender cooked soybeans for three days. The beans are grilled or steamed before serving with fresh green chilies. Some recipes recommend mixing a beaten egg in the fermented beans before grilling. It can be made into a stir fried dish (khua thua nao moe) or mixed with chili sauce (namphrik thua nao moe) (Rattana Phromphichai, 1999, p. 2638; Sumali Thabun, personal communication, June 27, 2007)


1.	Soybeans	1	Kg.
2.	Salt	3	Tbsp.

1	2	3
4	5	6
7	8

1. Wash soybeans thoroughly and let soak in water until they expand fully.
2. Bring water to a boil and put in the beans.
3. Boil over a high fire. Constantly add water until they get tender and soft.
4. Strain and begin fermentation.
5. Wrap the beans with dried leaves for 3-5 days until some fungi appear
6. Pound salt and soybeans to form a fine paste and season with ground roasted dried chilies. Set aside.
7. Wrap beans in banana leaves.
8. Roast or grill on a charcoal stove on a low fire until thoroughly heated and a nice aroma is released.

Select soybeans that are fully mature.

Rattana Phromphichai. (1999). Thua nao. In Saranukrom Wattanathamthai Phak Nuea (Vol.5, pp.2636-
�� 2638).Bangkok:The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.