Nearly 40 years of making soy sauce

40 years of keeping the mat weaving profession
The essence of heritage craft
Keep the old profession
Chinese culinary specialties

Her family is Chinese, so Phu Xi Cuc was taught the craft of making soy sauce by her mother. She and her husband, Tran Viet Phuong, cooked soy sauce and sold it to all the markets in the district. The soy sauce factory named after the couple was opened in 1986.

Mr. Phuong shared: “The recipe for making soy sauce of the Chinese in the South is similar, but each kiln and each family has its own secret to create the salty-sweet taste, the characteristic delicious flavor. There are 4 basic steps such as: cleaning the beans and cooking; scooping them out and incubating them to ferment; after a certain period of time when the soybeans have fermented to the required level, mix them with salt, cook the cane sugar water together; finally, continue to soak them in a ceramic jar in a cool, sunny place for a while longer. At this time, the soy sauce will have a characteristic aroma, a salty-sweet taste, a beautiful reddish-brown color, intact, soft but not crushed. The most important thing in the process of making soy sauce is to choose the best soybeans, then the following steps will be more convenient.”

Currently, the wholesale price of soy sauce is 12,000 VND/kg and the retail price is 14,000 VND/kg.

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

Choosing quality soybeans is the most important step for a delicious batch of soy sauce.

Soybean paste retains its traditional flavor with natural fermentation method, without using additives or catalysts.

Previously, he had to cook with a wood stove. Since the machine was installed, he can cook 3 stoves with 90 kg of soybeans at a time, helping Mr. Phuong to have less trouble and more convenience in the production process.

Soy sauce is best soaked and fermented in a ceramic jar. The jar is made of clay and baked for nearly a hundred years. It has the effect of retaining and releasing heat slowly. When soaked and fermented, the soy sauce will expand, become soft, delicious, and safer than when soaked in containers made of other materials.