Soya sauce – Traditional countryside flavour
Tuesday, 11/09/2012 05:41 (GMT+7)
(CPV) – Ban Yen Nhan town, My Hao district of the northern province of Hung Yen has long been famous for its tradition of making soya sauce. With the typical sweet smell and strong flavour, Ban soya sauce has become a vital spice for many Vietnamese families.
With materials such as soya and sticky rice planted right on their land, makers in Ban village manually produce this specialty of their homeland. Soya sauce making also helps out with household income in the area.
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The courtyard in front of a traditional soya sauce making family house is always full of jars of soya sauce, kept all year round. |
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Ms Do Thi Quat, 81 years old, has been making soya sauce for over 60 years. She is the fifth generation in her family to make traditional soya sauce. |
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According to Ms Quat, Ban soya sauce is sweeter when it is dried under the sun and its flavour is stronger when it is kept for a long time. |
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Sticky rice is cooked and dried. |
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Each day, the soya sauce is stirred several times, and soya and sticky rice is added to create the sweet-smelling flavour. |
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After two months under the sun, the soya sauce is dark yellow with sweet flavour. |
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Soya sauce is bottled for agents and for export. |
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The processing method for Ban village soya sauce is passed through the generations to keep the traditional trademark. |