Soya sauce – a delicacy of Hung Yen

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.

Soya sauce – a delicacy of Hung Yen

Tương Bần (Ban soya sauce) is a delicacy found in Ban Yen Nhan Ward in My Hao Town, Hung Yen province 

Soya sauce – a delicacy of Hung Yen

The main ingredient of the sauce is soybean 

Soya sauce – a delicacy of Hung Yen

The other ingredients are sticky rice and salt, while it is fermented in an enzyme known as koji punch 

Soya sauce – a delicacy of Hung Yen

Sticky rice, after being soaked in water and boiled, is spread out on bamboo tray, covered with the leaves of longan or sweet potato

Soya sauce – a delicacy of Hung Yen

The boiled rice is left for three days till it turns yellow with the fungus 

Soya sauce – a delicacy of Hung Yen

The leaves are then removed to let the fungus grow freely for one more day

Soya sauce – a delicacy of Hung Yen

Soybeans are soaked in water and dried before being baked well 

 
Soya sauce – a delicacy of Hung Yen

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

Soya sauce – a delicacy of Hung Yen

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

Soya sauce – a delicacy of Hung Yen

Experienced soya sauce makers sometimes leave it for up to two years 

Soya sauce – a delicacy of Hung Yen

During the drying period, makers should stir the mixture every two days, but just for a minute 

Soya sauce – a delicacy of Hung Yen

Sunlight is an important factor in the process. The more sunlight it gets, the better quality the soya sauce will be. From March to August is the main season for making soya sauce 

Soya sauce – a delicacy of Hung Yen

The final sauce should be a dark brown colour, with a slightly unpleasant odour but sweet taste. The sauce can last for up to three years in good conditions

VNA

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