Tương Bần (Ban soya sauce) has been a delicacy of northern Vietnam since the end of the 19th century. It is a delicacy found in Ban Yen Nhan Ward in My Hao Town, Hung Yen province.
Tương Bần (Ban soya sauce) is a delicacy found in Ban Yen Nhan Ward in My Hao Town, Hung Yen province
The other ingredients are sticky rice and salt, while it is fermented in an enzyme known as koji punch
Sticky rice, after being soaked in water and boiled, is spread out on bamboo tray, covered with the leaves of longan or sweet potato
The boiled rice is left for three days till it turns yellow with the fungus
The leaves are then removed to let the fungus grow freely for one more day
Soybeans are soaked in water and dried before being baked well
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
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
Experienced soya sauce makers sometimes leave it for up to two years
Vietnam has chosen December 12 every year as 'Phở Day' to honour the dish. Hoang Ho writes about the significance of the noodle soup.
Banh chuoi is a dish best served... in winter. In fact you will only find this sweet treat for sale when they weather is a bit chilly.