{"id":1085,"date":"2025-06-20T09:48:54","date_gmt":"2025-06-20T02:48:54","guid":{"rendered":"https:\/\/paradisetrips.vn\/?p=1085"},"modified":"2026-03-22T18:41:25","modified_gmt":"2026-03-22T11:41:25","slug":"vietnamese-fermented-soybean-sauce-tuong-ban-production-guide","status":"publish","type":"post","link":"https:\/\/paradisetrips.vn\/vietnamese-fermented-soybean-sauce-tuong-ban-production-guide\/","title":{"rendered":"T\u01b0\u01a1ng: Vietnamese Fermented Soybean Sauce"},"content":{"rendered":"<p><iframe title=\"Tuong: Vietnamese fermented soybean jam\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/PUTXRxAMtow?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h5 style=\"text-align: justify;\"><em>A video introducing the <b>traditional process of making t\u01b0\u01a1ng<\/b> (fermented soybean paste) in <b>Vietnam<\/b>.<\/em><\/h5>\n<h2><\/h2>\n<h2 style=\"text-align: justify;\"><strong>T\u01b0\u01a1ng \u2013 Fermented Soy bean Sauce: The Soulful Fermented Sauce of Vietnam<\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <b data-path-to-node=\"10\" data-index-in-node=\"0\">Vietnamese Fermented Soybean Sauce<\/b>, known locally as <i data-path-to-node=\"10\" data-index-in-node=\"53\">T\u01b0\u01a1ng<\/i>, is a cherished traditional condiment deeply ingrained in the nation\u2019s culinary identity. Often compared to Japanese miso or Chinese doubanjiang, <i data-path-to-node=\"10\" data-index-in-node=\"205\">T\u01b0\u01a1ng<\/i> is a unique cornerstone of rustic and vegetarian dishes. Crafted from humble soybeans and glutinous rice, its production is a fascinating natural process built on patience and an intimate understanding of the environment. From the legendary jars of B\u1ea7n Y\u00ean Nh\u00e2n to the daily meals of rural families, <b data-path-to-node=\"10\" data-index-in-node=\"511\">Vietnamese Fermented Soybean Sauce<\/b> symbolizes a connection to the land, where direct sunlight and clay vats transform simple ingredients into a complex, savory, and aromatic delight.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h5 style=\"text-align: justify;\"><span style=\"color: #ff0000; font-size: 14pt;\"><i>Outiline:<\/i><\/span><\/h5>\n<p>&nbsp;<\/p>\n<ul style=\"text-align: justify;\">\n<li><b>The Traditional Process of Making T\u01b0\u01a1ng<\/b> \u2013 A fascinating look into the meticulous steps of sun fermentation.<\/li>\n<li><b>T\u01b0\u01a1ng in Vietnamese Cuisine Today<\/b> \u2013 Discovering its versatile applications, from dipping sauces to braises and stews.<\/li>\n<li><b>Visiting Traditional T\u01b0\u01a1ng-Making Villages<\/b> \u2013 An invitation to experience this culinary heritage firsthand.<\/li>\n<\/ul>\n<h5 style=\"text-align: justify;\"><\/h5>\n<h5><\/h5>\n<h5><\/h5>\n<h5><\/h5>\n<h6 style=\"text-align: justify;\"><span style=\"color: #ff00ff;\"><b>NOW, LET&#8217;S DELVE INTO THE SOULFUL FLAVORS AND CULINARY TRADITIONS OF T\u01af\u01a0NG!<\/b><\/span><\/h6>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: justify;\"><strong>1. A Heritage of Flavor and Patience<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">The art of making <strong>t\u01b0\u01a1ng<\/strong> has been passed down through generations, especially in northern Vietnam. Villages like B\u1ea7n Y\u00ean Nh\u00e2n (H\u01b0ng Y\u00ean province) are particularly famous for their <em>t\u01b0\u01a1ng<\/em>, with centuries of expertise in perfecting this fermented sauce. The craft is built on patience and understanding of natural fermentation processes, turning humble soybeans into a complex and savory delight.<\/p>\n<p style=\"text-align: justify;\"><em>T\u01b0\u01a1ng<\/em> is not just food; it symbolizes a connection to the land and a way of life that values natural ingredients and traditional methods. Its history is tied to the Vietnamese people&#8217;s resourcefulness, making a rich sauce from readily available beans.<\/p>\n<figure id=\"attachment_1091\" aria-describedby=\"caption-attachment-1091\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-1091\" src=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/FERMENTED-SOY-SAUCE-MAKING-IN-VIETNAM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/FERMENTED-SOY-SAUCE-MAKING-IN-VIETNAM-300x200.jpg 300w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/FERMENTED-SOY-SAUCE-MAKING-IN-VIETNAM-768x513.jpg 768w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/FERMENTED-SOY-SAUCE-MAKING-IN-VIETNAM-600x400.jpg 600w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/FERMENTED-SOY-SAUCE-MAKING-IN-VIETNAM.jpg 980w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-1091\" class=\"wp-caption-text\">FERMENTED SOY SAUCE MAKING IN VIETNAM<\/figcaption><\/figure>\n<h3 style=\"text-align: justify;\"><\/h3>\n<p>&nbsp;<\/p>\n<h6 style=\"text-align: justify;\"><em>Note: To know about th<span style=\"color: #0000ff;\">e changes in Vietnamese family,<\/span> please <a href=\"https:\/\/paradisetrips.vn\/vietnamese-families-shifting-from-tradition-to-modernity\/\"><span style=\"color: #ff0000;\">click here!<\/span><\/a><\/em><\/h6>\n<h3 style=\"text-align: justify;\"><\/h3>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: justify;\"><strong>2. The Traditional Process of Making T\u01b0\u01a1ng<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Making <strong>t\u01b0\u01a1ng<\/strong> is a fascinating natural process that takes time and careful attention. While specific methods can vary slightly between regions and families, the core steps remain similar:<\/p>\n<ul style=\"text-align: justify;\">\n<li><strong>Steaming and Fermenting Soybeans:<\/strong> High-quality soybeans are thoroughly cleaned, soaked, and then steamed until very soft. These cooked beans are then spread out, often on bamboo mats, to cool. A special starter culture (often from rice or old <em>t\u01b0\u01a1ng<\/em> batches) is added to begin the fermentation process. The beans are left in a warm, humid environment, allowing beneficial molds and yeasts to grow. This stage, called &#8220;l\u00ean m\u1ed1c&#8221; (getting moldy), is crucial and can take several days, giving the beans a yellowish or brownish-green appearance.<\/li>\n<li><strong>Preparing Saltwater:<\/strong> A solution of salt and water is carefully prepared. The quality of salt and water directly affects the final taste and preservation of the <em>t\u01b0\u01a1ng<\/em>.<\/li>\n<li><strong>Mixing and Soaking:<\/strong> The fermented, moldy soybeans are then transferred to large earthenware jars (<em>chum<\/em> or <em>v\u1ea1i<\/em>). The saltwater solution is poured over the beans, creating a thick mixture.<\/li>\n<li><strong>Sun Fermentation (<em>Ph\u01a1i N\u1eafng<\/em>):<\/strong> This is perhaps the most unique and vital step. The jars of <em>t\u01b0\u01a1ng<\/em> are left outdoors, exposed to direct sunlight for many weeks, even months. The heat from the sun and natural temperature changes help the mixture to ferment slowly and naturally. Artisans regularly stir the mixture, ensuring even fermentation and preventing unwanted molds. This long sun-fermentation process develops <em>t\u01b0\u01a1ng<\/em>&#8216;s distinctive deep brown color, rich aroma, and complex umami flavor.<\/li>\n<li><strong>Aging and Filtering (Optional):<\/strong> Some <em>t\u01b0\u01a1ng<\/em> makers allow the sauce to age for even longer to develop deeper flavors. Before use, the solid parts are often filtered out to create a smooth, thick sauce, though some varieties might retain some bean solids.<\/li>\n<\/ul>\n<figure id=\"attachment_1092\" aria-describedby=\"caption-attachment-1092\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-medium wp-image-1092\" src=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/TRADITIONAL-CRAFT-VILLAGE-FERMENTED-SOY-BEAN-SAUCE-OF-VIETNAM-300x173.jpg\" alt=\"\" width=\"300\" height=\"173\" srcset=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/TRADITIONAL-CRAFT-VILLAGE-FERMENTED-SOY-BEAN-SAUCE-OF-VIETNAM-300x173.jpg 300w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/TRADITIONAL-CRAFT-VILLAGE-FERMENTED-SOY-BEAN-SAUCE-OF-VIETNAM-768x443.jpg 768w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/TRADITIONAL-CRAFT-VILLAGE-FERMENTED-SOY-BEAN-SAUCE-OF-VIETNAM-600x346.jpg 600w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/TRADITIONAL-CRAFT-VILLAGE-FERMENTED-SOY-BEAN-SAUCE-OF-VIETNAM.jpg 879w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-1092\" class=\"wp-caption-text\">TRADITIONAL CRAFT VILLAGE &#8211; FERMENTED SOY BEAN SAUCE OF VIETNAM<\/figcaption><\/figure>\n<h3 style=\"text-align: justify;\"><\/h3>\n<p>&nbsp;<\/p>\n<h6 style=\"text-align: justify;\"><em>Note: To try <span style=\"color: #ff00ff;\">Vietnamese traditional wines<\/span>, please<a href=\"https:\/\/paradisetrips.vn\/discover-the-authentic-taste-of-vietnamese-traditional-wine-more-than-just-a-beverage\/\"><span style=\"color: #0000ff;\"> click here!<\/span><\/a><\/em><\/h6>\n<h3 style=\"text-align: justify;\"><\/h3>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: justify;\"><strong>3. T\u01b0\u01a1ng in Vietnamese Cuisine Today<\/strong><\/h3>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><strong>T\u01b0\u01a1ng<\/strong> is a versatile ingredient in Vietnamese cooking, especially popular in vegetarian (<em>chay<\/em>) dishes. Its rich, savory, and slightly sweet flavor adds depth to many meals:<\/p>\n<ul style=\"text-align: justify;\">\n<li><strong>Versatile Dipping Sauce:<\/strong> <em>T\u01b0\u01a1ng<\/em> is famously used as a dipping sauce for various dishes like &#8220;<strong>rau mu\u1ed1ng lu\u1ed9c<\/strong>&#8221; (boiled morning glory), &#8220;<strong>\u0111\u1eadu ph\u1ee5 lu\u1ed9c<\/strong>&#8221; (boiled tofu), or &#8220;<strong>b\u00e1nh \u0111\u00fac<\/strong>&#8221; (Vietnamese plain rice cake). The combination of <em>t\u01b0\u01a1ng<\/em> with a touch of chili, lime, or kumquat creates a &#8220;magical&#8221; dipping sauce that awakens the palate for any rustic dish.<\/li>\n<li><strong>Braises and Stews:<\/strong> <em>T\u01b0\u01a1ng<\/em> is the secret to creating the distinct flavor of many braised and stewed dishes. It&#8217;s often used to <strong>braise fish or meat<\/strong>, particularly in dishes like <strong>fish braised with <em>t\u01b0\u01a1ng<\/em><\/strong> or <strong>meat braised with <em>t\u01b0\u01a1ng<\/em><\/strong>. <em>T\u01b0\u01a1ng<\/em> helps to tenderize the meat and fish, allowing them to absorb flavor, creating an appealing reddish-brown color and an irresistible aroma. Notably, <em>t\u01b0\u01a1ng<\/em> is a crucial sauce, paired with chili, lime, ginger, etc., for <strong>dipping goat meat dishes<\/strong> like boiled goat or rare goat with lime, ensuring an authentic taste that mutes the <strong>goat&#8217;s unique odor.<\/strong><\/li>\n<li><strong>Marinades and Cooking Ingredient:<\/strong> <em>T\u01b0\u01a1ng<\/em> can be used to marinate vegetables, tofu, or even meat (though less common) before cooking. It&#8217;s also added to stir-fries, soups, and stews to enhance their flavor, bringing a unique earthy and umami note.<\/li>\n<li><strong>Traditional Dishes:<\/strong> <em>T\u01b0\u01a1ng<\/em> is a key component in classic dishes like &#8220;<strong>c\u00e0 ph\u00e1o mu\u1ed1i t\u01b0\u01a1ng<\/strong>&#8221; (pickled eggplant in <em>t\u01b0\u01a1ng<\/em> sauce) and &#8220;<strong>canh t\u01b0\u01a1ng<\/strong>&#8221; (<em>t\u01b0\u01a1ng<\/em> soup).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1095\" aria-describedby=\"caption-attachment-1095\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-medium wp-image-1095\" src=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/GOAT-MEAT-WITH-FERMENTED-SOY-BEAN-SAUSE-300x214.webp\" alt=\"\" width=\"300\" height=\"214\" srcset=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/GOAT-MEAT-WITH-FERMENTED-SOY-BEAN-SAUSE-300x214.webp 300w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/GOAT-MEAT-WITH-FERMENTED-SOY-BEAN-SAUSE.webp 450w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-1095\" class=\"wp-caption-text\"><em>GOAT MEAT WITH FERMENTED SOY BEAN SAUSE<\/em><\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Visiting traditional <em>t\u01b0\u01a1ng<\/em>-making villages like B\u1ea7n Y\u00ean Nh\u00e2n offers a fascinating glimpse into this culinary heritage. You can see the rows of clay jars basking in the sun and witness the traditional methods that have nourished Vietnamese families for centuries. <em>T\u01b0\u01a1ng<\/em> is more than just a food product; it&#8217;s a taste of Vietnamese tradition, patience, and the art of natural fermentation.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1097\" aria-describedby=\"caption-attachment-1097\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1097\" src=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/WELL-COOKED-FISH-WITH-FERMENTED-SOY-BEAN-SAUSE-IN-VIETNAM-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/WELL-COOKED-FISH-WITH-FERMENTED-SOY-BEAN-SAUSE-IN-VIETNAM-300x169.jpg 300w, https:\/\/paradisetrips.vn\/wp-content\/uploads\/2025\/06\/WELL-COOKED-FISH-WITH-FERMENTED-SOY-BEAN-SAUSE-IN-VIETNAM.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-1097\" class=\"wp-caption-text\"><em>Fish braised with Vietnamese fermented soybean sauce<\/em><\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<h3><\/h3>\n<h3 data-path-to-node=\"14\"><b data-path-to-node=\"14\" data-index-in-node=\"0\">4. Cultural Heritage &amp; Professional Insight\u00a0<\/b><\/h3>\n<p style=\"text-align: justify;\" data-path-to-node=\"15\">The technical and cultural value of <b data-path-to-node=\"15\" data-index-in-node=\"36\">Vietnamese Fermented Soybean Sauce<\/b> is a subject of great interest for international food scientists. The <b data-path-to-node=\"15\" data-index-in-node=\"141\"><a class=\"ng-star-inserted\" href=\"https:\/\/vme.org.vn\/en\" target=\"_blank\" rel=\"noopener\" data-hveid=\"0\" data-ved=\"0CAAQ_4QMahgKEwiAwYa4jLOTAxUAAAAAHQAAAAAQkxc\">Vietnam Museum of Ethnology<\/a><\/b> offers immersive displays on the traditional fermentation tools used in the Red River Delta.<\/p>\n<p style=\"text-align: justify;\" data-path-to-node=\"16\">Furthermore, the probiotics and nutritional benefits of traditionally fermented soy are recognized by the <b data-path-to-node=\"16\" data-index-in-node=\"106\"><a class=\"ng-star-inserted\" href=\"https:\/\/www.fao.org\/home\/en\" target=\"_blank\" rel=\"noopener\" data-hveid=\"0\" data-ved=\"0CAAQ_4QMahgKEwiAwYa4jLOTAxUAAAAAHQAAAAAQlBc\">Food and Agriculture Organization (FAO)<\/a><\/b> as a vital source of plant-based protein. For travelers seeking a &#8220;Slow Food&#8221; experience, the <b data-path-to-node=\"16\" data-index-in-node=\"240\"><a class=\"ng-star-inserted\" href=\"https:\/\/vietnamtourism.gov.vn\/en\" target=\"_blank\" rel=\"noopener\" data-hveid=\"0\" data-ved=\"0CAAQ_4QMahgKEwiAwYa4jLOTAxUAAAAAHQAAAAAQlRc\">Vietnam National Administration of Tourism (VNAT)<\/a><\/b> recommends visiting H\u01b0ng Y\u00ean province during the peak summer months to witness the sea of clay jars. Additionally, the complex flavor profile of <i data-path-to-node=\"16\" data-index-in-node=\"435\">T\u01b0\u01a1ng<\/i> has caught the attention of the <b data-path-to-node=\"16\" data-index-in-node=\"473\"><a class=\"ng-star-inserted\" href=\"https:\/\/www.google.com\/search?q=https:\/\/guide.michelin.com\/en\/vn\" target=\"_blank\" rel=\"noopener\" data-hveid=\"0\" data-ved=\"0CAAQ_4QMahgKEwiAwYa4jLOTAxUAAAAAHQAAAAAQlhc\">Michelin Guide Vietnam<\/a><\/b>, particularly in restaurants specializing in Northern rustic cuisine and high-end vegetarian experiences.<\/p>\n<p style=\"text-align: justify;\">\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><strong><em>#VietnameseT\u01b0\u01a1ng #FermentedSoybeanSauce #VietnameseCuisine #TraditionalFood #BanYenNhan #VietnameseCulture #FoodHeritage #Umami #VeganVietnam #FoodTravel #VietnameseSauce #BraisedDishes #FishBraisedWithT\u01b0\u01a1ng #GoatMeatDippingSauce #SpecialtyFood<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h6 style=\"text-align: justify;\"><strong><em>Note: To delve into the <span style=\"color: #0000ff;\">flavor of Pho,<\/span> please <a href=\"https:\/\/paradisetrips.vn\/pho-bo-vietnams-beloved-beef-noodle-soup-a-culinary-icon\/\"><span style=\"color: #ff00ff;\">click here!<\/span><\/a><\/em><\/strong><\/h6>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-right kksr-valign-bottom\"\n    data-payload='{&quot;align&quot;:&quot;right&quot;,&quot;id&quot;:&quot;1085&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;bottom&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;1&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;5&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;5\\\/5 - (1 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;T\u01b0\u01a1ng: Vietnamese Fermented Soybean Sauce&quot;,&quot;width&quot;:&quot;142.5&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 142.5px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            5\/5 - (1 vote)    <\/div>\n    <\/div>\n","protected":false},"excerpt":{"rendered":"<p>A video introducing the traditional process of making t\u01b0\u01a1ng (fermented soybean paste) in Vietnam. T\u01b0\u01a1ng \u2013 Fermented Soy bean Sauce: The Soulful Fermented Sauce of Vietnam &nbsp; \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Vietnamese Fermented Soybean Sauce, known locally as T\u01b0\u01a1ng, is a cherished traditional condiment deeply [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1089,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,1,67],"tags":[],"class_list":["post-1085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-discover-vietnam","category-traditional-crafts-attire"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vietnamese Fermented Soybean Sauce: The Art of Source<\/title>\n<meta name=\"description\" content=\"Explore Vietnamese Fermented Soybean Sauce. 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