📝 About This Recipe
A cornerstone of Vietnamese heritage, Tương is a rich, umami-dense fermented condiment traditionally crafted in the northern river villages. This recipe utilizes the ancient method of combining toasted soybeans with 'Xôi Gấc' (sticky rice) to create a naturally sweet, savory, and deeply aromatic paste. It is a slow-food masterpiece that transforms humble legumes into a complex elixir capable of elevating any braise or dipping sauce.
🥗 Ingredients
The Soybean Base
- 500 grams Yellow Soybeans (high quality, non-GMO preferred)
- 2 liters Filtered Water (for boiling and soaking)
The Koji (Mould) Starter
- 300 grams Sweet Glutinous Rice (also known as sticky rice)
- 10-12 pieces Longan Leaves or Banana Leaves (cleaned and dried to cover the rice)
The Brine & Flavoring
- 150 grams Sea Salt (non-iodized is crucial for fermentation)
- 50 grams Roasted Cornmeal (optional, for added nuttiness)
- 50 grams Ginger (finely julienned)
- 30 grams Rock Sugar (crushed into small bits)
👨🍳 Instructions
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1
Rinse the soybeans thoroughly under cold water. Toast the dry beans in a wide skillet over medium heat for 15-20 minutes, stirring constantly until they turn golden brown and smell nutty.
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2
Once toasted, soak the beans in 2 liters of water for at least 4 hours. After soaking, bring the beans and the soaking water to a boil in a large pot, then simmer for 45-60 minutes until the beans are tender but not mushy.
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3
Strain the beans, but reserve the cooking liquid (nước đậu). Let the liquid cool completely and store it in a clean glass jar. Set the beans aside.
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4
Prepare the glutinous rice by steaming it until fully cooked and sticky. Spread the hot rice out onto a bamboo tray or a large flat plate in a thin, even layer.
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5
Cover the rice with clean longan or banana leaves. Place the tray in a warm, dark, and airy spot (not in direct sunlight) to allow natural airborne molds to inoculate the rice. This takes 3-5 days; the rice is ready when it is covered in a fine yellow-green fuzzy mold (Mốc Tương).
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6
While the rice ferments, take the reserved bean cooking liquid and stir in the sea salt until fully dissolved. This creates the brine base.
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7
Once the rice is properly molded, crumble it into the salted bean liquid. Add the cooked soybeans and the julienned ginger.
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8
Stir in the crushed rock sugar and roasted cornmeal. The mixture should have the consistency of a thick porridge.
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9
Transfer the entire mixture into a sterilized ceramic crock or large glass jar. Cover the mouth of the jar with a clean cloth or muslin secured with a rubber band.
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10
Place the jar in a sunny spot during the day. The heat of the sun accelerates the fermentation and deepens the color. Bring it inside at night to avoid moisture from dew.
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11
Stir the mixture with a clean, dry wooden spoon once every morning for 7 to 10 days. You will notice the aroma changing from starchy to deeply savory and sweet.
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12
After 10 days, taste the Tương. It should be salty, slightly sweet, and incredibly savory. Once the desired flavor is reached, transfer to airtight jars and store in a cool, dark place or the refrigerator.
💡 Chef's Tips
Always use non-iodized sea salt, as iodine can inhibit the growth of beneficial fermentation molds. Ensure all equipment, especially the fermentation jar, is sterilized with boiling water and dried completely to prevent bad bacteria. If the rice develops black or bright red mold, discard it immediately; you are looking for a pale yellow or olive-green fuzzy bloom. For a smoother paste, you can pulse the finished mixture in a blender, though traditional Tương is often left chunky.
🍽️ Serving Suggestions
Serve as a dipping sauce for 'Bê Thui' (rare roasted veal) or 'Dê Nướng' (grilled goat). Use it as the primary seasoning for 'Cá Kho Tương' (clay pot fish braised with soybean paste). Mix with minced garlic, chili, and a squeeze of lime as a dip for boiled water spinach (Rau Muống). Pair with a cold glass of Bia Hơi or a light Jasmine iced tea to balance the saltiness.