Tuesday, 18:19, 05/11/2024

The making of fermented soybean paste in Hung Yen

VOV.VN trên Google News
VOV.VN - About 25km away from Hanoi, Ban village of My Hao District, Hung Yen province, is famous for making fermented soybean paste. The craft has a long tradition, deeply rooted in the cultural and culinary identity of the Northern Delta.
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The craft of making fermented soybean paste is believed to have emerged hundreds of years ago during the agricultural development of the Vietnamese people. Historical documents indicate that the soybean paste was an important condiment in the daily meals of locals.
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It is not only a condiment but also symbolizes abundance and prosperity. In many rituals and festivals, the paste is often offered to ancestors as a gift to pray for health and wealth.
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The ingredients for making fermented soybean paste are not hard to find, primarily consisting of sticky rice and soybeans. However, to produce a delicious sauce requires the skill and experience of each household.
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First, soybeans are soaked overnight and then cooked. After that, the soybeans are ground into a paste and mixed with cooked rice.
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The fermentation process is a crucial step in the production of the sauce, directly affecting the flavour, colour, and quality of the final product.
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The mixture of soybean paste and rice is cooled, and then a fermentation starter is added. The fermentation process lasts about 2-3 days, allowing the unique flavours of the paste to develop.
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To ensure even fermentation, the producers use chopsticks to stir the sticky rice daily, which helps the mold develop uniformly and also loosens the grains of rice. The moldy sticky rice is then ground and mixed with soybeans, water, and spices, and the mixture is left to ferment for at least two to three months before a delicious sauce is ready.
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The more sunlight there is, the faster the mixture ferments. To achieve a smooth texture and vibrant color, the producers must regularly stir the mixture during the mornings and afternoons.
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Minh Quat workshop has been making fermented soybean paste for years. In the backyard of his house, there are around 800 jars of fermented soybean paste, with each jar holding approximately 100-110 liters.
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In addition to the yellow paste, Minh Quat workshop also produces black soy sauce.
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Black soy sauce is also made from soybeans. After the fermentation process, a portion of the soy sauce is filtered out and then cooked down to create the black soy sauce.
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In Vietnam, there are many localities known for producing delicious and famous fermented soybean paste, but the product made in Ban village in Hung Yen stands out with its unique and aromatic flavour, setting it apart from others. Despite many ups and downs over the years, the people of Ban village have diligently worked to preserve their craft and the secrets behind making this distinctive dipping sauce.
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