Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is a light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine. Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste. The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is a light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine. Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste. The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
