How is Chinese Pickled Soy Beans used in Thai cooking?

Chinese pickled soybeans - tauco - are whole soybeans fermented into a salty, savoury paste with a distinct, funky aroma. The beans are boiled, mixed with flour, fermented, then held in brine, which gives them their deep umami punch. A spoonful seasons stir-fries and steamed dishes, especially with fish or greens, adding the kind of savoury background note that fish sauce or soybean paste also bring. It's strong stuff, so it's used as a seasoning rather than a main ingredient - a little salt-and-umami hit stirred through the pan.

Can I cook with Chinese Pickled Soy Beans in a Chiang Mai cooking class?

Yes - we use Chinese Pickled Soy Beans in our hands-on classes. Explore them on our Cooking Classes page.

Chinese Pickled Soy Beans - Thai Pantry Essentials | Thai Akha Kitchen

Chinese pickled soybeans - tauco - are whole soybeans fermented into a salty, savoury paste with a distinct, funky aroma. The beans are boiled, mixed with…

Chinese Pickled Soy Beans - Thai Pantry Essentials | Thai Akha Kitchen Chinese pickled soybeans - tauco - are whole soybeans fermented into a salty, savoury paste with a distinct, funky aroma. The beans are boiled, mixed with…