Nearly 40 years of making fermented soybean paste.

Fermented soybean paste is a seasoning that adds a rich flavor to familiar dishes of the people of Southern Vietnam. Although many new and exotic seasonings are now available on the market, thanks to the secret recipe for creating its distinctive flavor, the traditional fermented soybean paste making craft of Cuc Phuong (Hamlet 7, Tran Van Thoi town, Tran Van Thoi district) has continued to thrive for nearly 40 years.

• 40 years of preserving the mat weaving craft.
• The essence of heritage craftsmanship
• Preserving traditional crafts
• Distinctive Chinese cuisine

Coming from a family of Chinese descent, Mrs. Phu Xi Cuc inherited the art of making fermented soybean paste from her mother. She and her husband, Mr. Tran Viet Phuong, sell the paste to markets throughout the district. Their fermented soybean paste factory, named after the couple, opened in 1986.

Mr. Phuong shared: “The recipe for making soybean paste among the Chinese in Southern Vietnam is similar, but each household has its own secret to creating the perfect balance of saltiness, sweetness, and distinctive aroma. There are four basic steps: first, cleaning and cooking the soybeans; then, draining and fermenting them; after a certain period, when the soybeans have fermented to the desired level, mixing them with salt and sugarcane syrup; and finally, continuing to ferment them in earthenware jars in a cool, sunny place for a further period. At this point, the paste will have a distinctive aroma, a balanced salty and sweet taste, and beautiful reddish-brown soybeans that are intact, soft but not mushy. The most important thing in making soybean paste is choosing the best quality soybeans, which will make the subsequent steps easier.”

Currently, fermented soybean paste is sold wholesale at 12,000 VND/kg and retail at 14,000 VND/kg.

Mr. and Mrs. Phuong are very dedicated to preserving and developing the traditional craft. For the past two years, Mr. Phuong has been researching and investing nearly 400 million VND in an electric bean cooking oven system.

Choosing high-quality soybeans is the most important step in making delicious soy sauce.

Fermented soybean paste retains its traditional flavor thanks to a natural fermentation method, without the use of additives or catalysts.

Previously, he had to cook using wood-fired stoves, but since the introduction of machinery, he can now cook 90 kg of soybeans in three batches at a time, making the production process less strenuous and more convenient for Mr. Phuong.

Fermented soybean paste tastes best when aged in earthenware jars. These jars, made of clay and fired until nearly a hundred years old, retain and distribute heat slowly, allowing the paste to soften, become more delicious, and be safer to ferment than in containers made of other materials.

Fermented soybean paste enhances the flavor of dishes, adding a rich, savory and sweet taste, and bringing a distinctive traditional flavor to rustic meals in the countryside.

Performed by Thao Mo

Source: https://baocamau.vn/gan-40-nam-giu-nghe-lam-tuong-hot-a32904.html