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Wing Bean Salad (Yum Tua Pu) with Shrimp and Shredded Chicken

Bangkok, Thailand – Wing beans, so called for the four feathery ridges that run lengthwise across each bean, are rather mild in flavor.  When sliced crosswise they appear to be flattened green x’s with a white bean core.  Though they are relatively tasteless, what they add to dishes is a crunchy, green texture.

The most common dish featuring wing beans is yum tua pu or wing bean salad.  Blanched wing beans are dressed in a sweet, creamy and spicy dressing made of coconut milk, roasted chili paste, tamarind pulp and palm sugar.  There is a degree of oniony from both fresh and fried shallots, as well as a nuttiness from roasted peanuts and coconut flakes.  Usually the salad has a few cooked shrimp, although sometimes shredded chicken, minced pork or a mix of seafood are also folded in.  This heavenly salad puts the American salad bar to shame and I must say it’s one of the reasons salad has been redefined for me.

When I was in Austria, I got a message from a friend who had visited in January and fell in love with yum tua pu.  She wanted tips for making it at home in Brooklyn.  Unfortunately, I couldn’t help her because wing beans are mostly unavailable in the US, except in Florida and by mail order.  I’m told that sugar snap peas are a good substitute, but it’s probably best to wait for those until summer.  I believe that instead of going through the trouble, she’s booking another visit for August.

Wing Bean Salad (Yum Tua Pu) with Minced Pork and Seafood

Wing Beans (Tua Pu) Sitting on Top of Apple Eggplants