FERMENTED SOYBEAN PASTE - Tai Lue Tua Nao

Tua nao is a salty fermented soybean paste with chili flakes. It is a staple food of Tai Lue people from northern Laos. We use it in recipes such as khao soy, khao leng fuen, noodle soups, sauces and much more. It is an essential condiment for every Lue’s household.
Northern people use more tua nao in there cooking instead of padaek (fermented fish sauce).
I usually make a big batch once a year in the summer because it’s ferments much quicker than winter months.
The paste is similar to Koreans doenjang and gochujang. And the closest equivalent is Chinese douban jiang.
Recipe makes 8 pounds of paste:
3 Pounds soybeans
1 1/4 Cup salt
1/2-1 Cup chili powder/flakes
1. Roast on medium heat for 25-30 minutes but not burned.
2. Wash and rinse the beans.
3. Soak at least 4 hours or over night.
4. Drain and fill with clean water.
5. Pressure cook for 30 minutes if don’t have pressure cooker boil 3-4 hours or until very tender. Can be Smoosh easily.
6. Drained-put in a bag and let ferment 2-3 days
7. Pound or mash with add salt, and chili flakes. Add some broth if it’s too thick. Store in jars.
Additional fermentation process, some people let ferment 3-6 months but for me I only leave it out for one week then I refrigerate. It gets stinky if you leave it out too long.