In the heart of Vietnam, traditional soy sauce making remains a cherished art passed down through generations. Unlike industrial methods, local artisans embrace time-honored techniques to create this staple condiment.
The process begins with soaking and boiling rice, a step that transforms the grains into a base rich with natural flavors. After boiling, the rice is left to sit for two days, allowing it to develop a distinctive yellow hue as it interacts with beneficial fungi.
Once the rice reaches the perfect stage, itās meticulously combined with soybeans, salt, and water. This mixture is then carefully poured into pots, sealed, and left to ferment. The fermentation journey spans two to three months, during which the flavors deepen and mature, resulting in a soy sauce that encapsulates the essence of Vietnamese tradition.
These traditional methods not only produce a unique and flavorful soy sauce but also sustain the cultural heritage of Vietnamese communities. As the world leans towards mass production, these local practices offer a glimpse into the rich culinary history that continues to thrive in Vietnam.
Reference(s):
cgtn.com
