Tương

Tương is a traditional Vietnamese condiment made from fermented soybeans. It plays a crucial role in the culinary landscape of Vietnam, adding depth and flavor to a variety of dishes. Tương is similar to other East Asian soybean pastes, such as the Korean doenjang and the Japanese miso, but it has distinct characteristics and preparation methods that reflect the unique culinary traditions of Vietnam.

History

The origins of tương can be traced back to ancient agricultural societies in Vietnam, where the fermentation of soybeans was discovered as a method to preserve excess crops. Over centuries, this practice evolved into the creation of tương, a condiment that not only served as a preservation method but also enhanced the flavor of traditional Vietnamese dishes.

Preparation

The preparation of tương involves a meticulous fermentation process. First, soybeans are soaked in water until they are fully hydrated. The soaked beans are then cooked and mashed into a paste. This paste is mixed with a small amount of salt and sometimes rice or wheat flour to aid the fermentation process. The mixture is then placed in jars or large earthenware containers and left to ferment. The fermentation period can vary from a few months to over a year, depending on the desired flavor and consistency.

Types

There are several types of tương, each with its own unique flavor profile and use in Vietnamese cuisine:

• Tương Bần: Originating from Bần village, this type of tương is known for its rich flavor and is often used in dipping sauces.
• Tương Nam Đàn: A specialty of Nam Đàn district, this tương is famous for its strong, pungent flavor and is typically used in marinades and stews.
• Tương Cự Đà: This variety, from Cự Đà village, is characterized by its smooth texture and mild taste, making it a versatile ingredient in many dishes.

Culinary Uses

Tương is a versatile condiment that can be found in numerous Vietnamese dishes. It is commonly used as a dipping sauce, either on its own or mixed with other ingredients such as lime juice, chili peppers, and sugar. Tương also serves as a flavorful base for marinades and stews, imparting a rich umami flavor to meats and vegetables. Some popular dishes that feature tương include bún đậu mắm tương (rice vermicelli with fried tofu and tương sauce) and thịt kho tàu (caramelized pork and eggs in coconut juice with tương).

Cultural Significance

Tương holds a special place in Vietnamese culture, symbolizing the importance of fermentation and preservation techniques in the country's culinary heritage. It is a staple in Vietnamese households and is celebrated for its ability to bring people together, whether through the shared experience of making tương or enjoying it as part of a meal.

See Also

• Fermentation in food processing
• Soy sauce
• Miso
• Doenjang