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 Gỏi cuốn with tương | |
| Alternative names | Soybean paste |
|---|---|
| Type | Seasoning |
| Place of origin | Vietnam |
| Associatedcuisine | Vietnamese |
| Main ingredients | Fermentedsoybeans, salt |
Tương (Vietnamese:[tɨəŋ],chữ Hán:醬) is the name applied to a variety of condiments, a kind offermented bean paste made fromsoybean and commonly used inVietnamese cuisine.
Originally, the termtương refers to asalty paste made from fermented soybeans, which is popular invegetarian meals, particularly those prepared and eaten byVietnamese Buddhist monks. It is also the most typical dipping sauce forsummer rolls (gỏi cuốn). The paste, which is generally dark brown in color, is produced by adding the fungusAspergillus oryzae to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops anumami flavor. Other ingredients, such asglutinous rice ormaize powder, salt, or water, may also be used.Tương is similar to the Chineseyellow soybean paste, though the latter is generally saltier and thicker in texture.
Tương may range in consistency from a thick paste to a thin liquid. Some varieties, such as that prepared in Central Vietnam, are watery, with solids at the bottom of the container in which it is stored. A more condensed variety, calledtương Bần ortương làng Bần, is produced in the town of Bần Yên Nhân, in Mỹ Hào district ofHưng Yên Province, in theRed River Delta of northern Vietnam, and takes its name from the name of the town. Other varieties oftương are similarly named for the towns or districts in which they are made, such astương Phố Hiến (made in a township of Hưng Yên Province),tương Nam Đàn (made in a district ofNghệ An Province),tương Cự Đà (made in a town inHà Tây Province) andtương chùa Mía (Đường Lâm village, Hà Tây Province). In Southern Vietnam, it is calledtương hột.
Tương is commercially available in glass and plastic jars and bottles throughout Vietnam, as well as in Vietnamese grocery stores overseas.
The wordtương can also be used to refer to other condiments, such astương cà (tomato sauce),tương xí muội (plum sauce) ortương ớt (chilli sauce). In southern Vietnam,nước tương refers tosoy sauce while Northern Vietnam calls itxì dầu.
Sauce with chilli and garlic.
The wordtương derives from the Chinese word jiàng (Chữ Hán:醬), meaning "paste."
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