id: 10338505
Vietnamese soy sauce, known as Tuong, being prepared, it differs significantly in taste from its Japanese or Chinese counterparts. Tuong is made from four key ingredients: soybean, glutinous rice, water, and white salt, resulting in a distinct and appealing aroma. It is only when the Vietnamese people handle the sauce that it achieves the right and delectable taste. The bean is baked under the beautiful sunshine and, through fermentation, it develops a unique flavor. The Vietnamese soy sauce ranges in color from light amber to dark brown, and has varying levels of saltiness and sweetness. It is commonly used as a staple seasoning in stir-fries, dipping sauces, marinades, and soups. The craft of soy sauce making in Vietnam is labor-intensive, requiring skill and patience. The mixture is poured into earthen or ceramic jars, which are covered tightly and dried in the sun from two to six months. Sunlight heats up the jars, contributing to advancing the speed of the process.
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