Often called “green beans” (especially in Vietnam), these are sold in two different forms: peeled (and hence yellow) or husk-on (green). These are the same beans used to make bean sprouts. Probably the most common legume used in Southeast Asia, in savory items such as dhal stews, they are also ground and made into dumplings. They are used in the Vietnamese sweet snacks, che, and are also dry-roasted to garnish Thai sticky rice with mangos. Thai: tua keaw; Vietnamese: đậu xanh
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