nok doo

Nok doo (also spelled nok du or called "mung bean" in English) refers to small, round green legumes (Vigna radiata) native to the Indian subcontinent and widely cultivated throughout Asia. The dried beans are typically bright green with a pale yellow interior when split. They have a mild, slightly earthy flavor and cook relatively quickly compared to other dried legumes. Nok doo is particularly valued in Southeast Asian cuisines, especially Thai and Vietnamese cooking, where both whole beans and bean sprouts are used extensively.

In traditional Asian medicine, nok doo is considered cooling and easily digestible, making it a staple in warm climates. The beans can be sprouted to create fresh, crunchy mung bean sprouts, or dried and ground into flour for desserts and savory preparations.

Nok doo is fundamental to Thai, Vietnamese, and broader East Asian cuisines. Whole dried beans are cooked into sweet desserts such as Thai mung bean curry (kaeng khiao wan with nok doo), or prepared as a savory side dish. Mung bean sprouts are eaten raw in salads and spring rolls, or lightly cooked as a vegetable accompaniment. The beans are also ground into flour to make sweets, pancakes, and noodles. In Vietnamese cuisine, nok doo appears in bánh chưng (square sticky rice cakes with mung bean filling) and various soups.

The mild flavor pairs well with coconut milk, ginger, garlic, and both sweet and savory seasonings. Bean sprouts are particularly prized for their crunch and nutritional value in fresh preparations.