Tuong
Encyclopedia
Tương is the name applied to a variety of condiments a kind of fermented bean paste
made from soybean
and commonly used in Vietnamese cuisine
.
Most commonly, the term tương refers to a salt
y paste made from fermented soybeans, which is popular in vegetarian
meals, particularly those prepared and eaten by Vietnamese Buddhist
monks. It is also the most typical dipping sauce for summer roll
s (gỏi cuốn). The paste, which is generally dark brown in color, is produced by adding the fungus Aspergillus oryzae
to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami
flavor. Other ingredients, such as glutinous rice
or maize
powder, salt, or water, may also be used. Tương is similar to the Chinese yellow 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, called tương Bần or tương làng Bần,photo 1photo 2 is produced in the town of Bần Yên Nhân, in the Mỹ Hào district of Hưng Yên Province
, in the Red River Delta
of northern Vietnam, and takes its name from the name of the town. Other varieties of tương are similarly named for the towns or districts in which they are made, such as tương Phố Hiến (made in a township of Hưng Yên Province), tương Nam Đàn (made in a district of the Nghệ An Province), tương Cự Đà (made in a town in the Hà Tây Province
) and tương chùa Mía (Đường Lâm village, Hà Tây Province
).
In southern Vietnam, nước tương refers to soy sauce
.
Tương is commercially available in glass and plastic jars and bottles throughout Vietnam, as well as in Vietnamese grocery stores overseas.
The word tương can also be used to refer to other condiments, such as tương cà (tomato sauce
), tương xí muội (plum sauce
) or tương ớt (chilli sauce).
Fermented bean paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia...
made from soybean
Soybean
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
and commonly used in Vietnamese cuisine
Cuisine of Vietnam
Vietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce and paste, soy paste, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves...
.
Most commonly, the term tương refers to a salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
y paste made from fermented soybeans, which is popular in vegetarian
Vegetarian cuisine
Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism , eggs and dairy products such as milk and cheese are permitted...
meals, particularly those prepared and eaten by Vietnamese Buddhist
Buddhism in Vietnam
Buddhism in Vietnam as practiced by the ethnic Vietnamese is mainly of the Mahāyāna tradition. Buddhism came to Vietnam as early as the 2nd century CE through the North from Central Asia and via Southern routes from India...
monks. It is also the most typical dipping sauce for summer roll
Summer roll
A gỏi cuốn, summer roll, Vietnamese salad roll, or fresh roll is a Vietnamese dish consisting of pork, prawn, herbs, bún , and other ingredients wrapped in Vietnamese bánh tráng . They are served at room temperature, and are not deep fried...
s (gỏi cuốn). The paste, which is generally dark brown in color, is produced by adding the fungus Aspergillus oryzae
Aspergillus oryzae
Aspergillus oryzae is a filamentous fungus . It is used in Chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, and shōchū...
to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami
Umami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
flavor. Other ingredients, such as glutinous rice
Glutinous rice
Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
or maize
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
powder, salt, or water, may also be used. Tương is similar to the Chinese yellow soybean paste
Yellow soybean paste
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative...
, 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, called tương Bần or tương làng Bần,photo 1photo 2 is produced in the town of Bần Yên Nhân, in the Mỹ Hào district of Hưng Yên Province
Hung Yen Province
Hưng Yên is a province in the Red River Delta of northern Vietnam.-Administrative divisions:The province comprises one city and nine districts:#Ân Thi#Khoái Châu#Kim Động#Mỹ Hào#Phù Cừ#Tiên Lữ#Văn Giang#Văn Lâm#Yên Mỹ...
, in the Red River Delta
Red River Delta
The Red River Delta is the flat plain formed by the Red River and its distributaries joining in the Thai Binh River in northern Vietnam. The delta measuring some 15,000 square km is well protected by a network of dikes. It is an agriculturally rich area and densely populated...
of northern Vietnam, and takes its name from the name of the town. Other varieties of tương are similarly named for the towns or districts in which they are made, such as tương Phố Hiến (made in a township of Hưng Yên Province), tương Nam Đàn (made in a district of the Nghệ An Province), tương Cự Đà (made in a town in the Hà Tây Province
Ha Tay Province
Hà Tây is a former province of Vietnam, in the Red River Delta, now part of Hanoi. On May 29, 2008, it was decided that Ha Tay would merge with Hanoi province on August 1, 2008.- Geography :...
) and tương chùa Mía (Đường Lâm village, Hà Tây Province
Ha Tay Province
Hà Tây is a former province of Vietnam, in the Red River Delta, now part of Hanoi. On May 29, 2008, it was decided that Ha Tay would merge with Hanoi province on August 1, 2008.- Geography :...
).
In southern Vietnam, nước tương refers to soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
.
Tương is commercially available in glass and plastic jars and bottles throughout Vietnam, as well as in Vietnamese grocery stores overseas.
The word tương can also be used to refer to other condiments, such as tương cà (tomato sauce
Tomato sauce
A tomato sauce is any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish...
), tương xí muội (plum sauce
Plum sauce
Plum sauce is a viscous, light brown sweet and sour condiment. It is used in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, noodles, and deep-fried chicken balls as well as for roast duck...
) or tương ớt (chilli sauce).
Tương đen (or tương ngọt, or Hoisin sauce)
- PhởPHOPHO may refer to:* Primary Health Organisation* Potentially hazardous object, an asteroid or comet that could potentially collide with Earth...
- Gỏi cuốn: a variation of tương đen is used. This variation is called tương xào.
- Bò bíaBo BiaBo Bia is a village and tambon of Ban Khok District, in Uttaradit Province, Thailand. In 2005 it had a total population of 3482 people. The tambon contains 7 villages....
: uses tương xào.
- Chạo tômChao tomChạo tôm is a traditional Vietnamese dish that comes from the Huế region of central Vietnam. It consists of barbecued shrimp surimi on a sugar cane stick. It is often presented as a dish during large banquets prepared for weddings, holidays, or similar special events....
: a variation of tương đen is used. This variation is called tương kho.
- Nem nướng: uses tương kho.
- Bánh ướt thịt nướng: uses tương kho.
- Cuốn tôm chua: a variation of tương đen is used. This variation is called tương ruốc.
Tương Bần and tương Cự Đà
- Boiled water spinach.
- Bánh đúc lạc- a kind of bánh đúc
- Bê thui- a kind of grilled beef.
Etymology
The word tương derives from the Chinese word jiàng (Hán tự: 醬), meaning "paste."External links
See also
- Fermented bean pasteFermented bean pasteFermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia...
- Cuisine of VietnamCuisine of VietnamVietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce and paste, soy paste, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves...