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Tương: recipe illustration
Sauces & basics

Tương

Fermented soybean paste, the base of Vietnamese sauces and marinades. It is dense, sweet-salty and umami, and is used to flavor meat, noodles or soups.

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Ingredients

Ingredients

Base

Spices & seasoning

Optional extras

Instructions

  1. Cook the glutinous rice in water, then let it cool to room temperature.
  2. Mix the cooked soybeans and rice with the starter until you get a smooth paste.
  3. Place the mixture in a clean jar, pack it down and cover with a cloth.
  4. Let it ferment for 3 to 4 days at room temperature, stirring once a day.
  5. Add the salt, sugar and water, then let it rest for 2 more days.
  6. Keep in the fridge and use in small amounts to season.

Variations and tips

Tương ớt. Add chopped fresh chili and a little oil for a ready-to-serve chili sauce.

More ideas

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Original Ecomely recipe.