Multimedia
Photos Videos Infographics Mega Story Podcast
The main ingredient of the sauce is soybean. (Photo: VNA)
The main ingredient of the sauce is soybean. (Photo: VNA)
Sticky rice, after being soaked in water and boiled, is spread out on a bamboo tray and covered with longan or sweet potato leaves. The boiled rice is then left for three days until it turns yellow with fungus. (Photo: VNA)
Sticky rice, after being soaked in water and boiled, is spread out on a bamboo tray and covered with longan or sweet potato leaves. The boiled rice is then left for three days until it turns yellow with fungus. (Photo: VNA)
Other ingredients include sticky rice and salt, while fermentation occurs with an enzyme known as koji punch. (Photo: VNA)
Other ingredients include sticky rice and salt, while fermentation occurs with an enzyme known as koji punch. (Photo: VNA)
Fungus and salt are added, and the mixture is placed in ceramic containers, tightly sealed, and left to dry in the sun for between two and six months. (Photo: VNA)
Fungus and salt are added, and the mixture is placed in ceramic containers, tightly sealed, and left to dry in the sun for between two and six months. (Photo: VNA)
Tuong Ban (Ban soya sauce) is a well-known specialty of Ban Yen Nhan ward, My Hao town, Hung Yen province. (Photo: VNA)
Tuong Ban (Ban soya sauce) is a well-known specialty of Ban Yen Nhan ward, My Hao town, Hung Yen province. (Photo: VNA)
0
1
2
3
4

Tuong Ban: Hung Yen’s signature soya sauce

Tuong Ban (Ban soya sauce) has been a delicacy of northern Vietnam since the late 19th century. It is traditionally made in Ban Yen Nhan ward, My Hao town, Hung Yen province.

Follow VietnamPlus
#Tuong Ban #Hung Yen’s signature soya sauce #Hung Yen

Related News