Tương Bần (Ban soya sauce) is a delicacy found in Ban Yen Nhan Ward in My Hao Town, Hung Yen province
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The other ingredients are sticky rice and salt, while it is fermented in an enzyme known as koji punch
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Sticky rice, after being soaked in water and boiled, is spread out on bamboo tray, covered with the leaves of longan or sweet potato
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The boiled rice is left for three days till it turns yellow with the fungus
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The leaves are then removed to let the fungus grow freely for one more day
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Soybeans are soaked in water and dried before being baked well
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The soybeans are then baked with sand at a low temperature till they turn yellow with a sweet smell, and then being soaked again for a week
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Fungus and salt is added, and the mixture is put in ceramic containers, covered tightly and dried in the sun for between two and six months
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Experienced soya sauce makers sometimes leave it for up to two years
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VNA
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