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Sauces and condiments from Vietnam
Vietnamese soy sauce. Brewed nước tương follows the soy sauce method that Codex describes, cooked soybeans and grain grown with Aspergillus koji mould, then fermented in salt water and pressed; some products are instead made with acid-hydrolysed soy protein or blends of the two. The name xì dầu comes from Chinese, and the sauce is a staple of Vietnamese vegetarian cooking. Made in 5 steps over 3 months – 3.1 months. The longest step, ferment and age the mash, takes at least 3 months (Codex Alimentarius Commission 2008) and runs at up to 40 °C (Codex Alimentarius Commission 2008). Salt is 10 % (Khảo sát một số yếu tố ảnh hưởng đến quy trìn…). Aspergillus oryzae and Aspergillus sojae and Salt-tolerant lactic acid bacteria and yeasts in the brine stage do most of the fermenting.
| Main step | at least 3 monthsReported[codex-3mcpd] | Ferment and age the mash |
|---|---|---|
| Temperature | up to 40 °CReported[codex-3mcpd][hufi2023] | Ferment and age the mash |
| Salt | 10 %Measured[hufi2023] | Mix the koji with salt water |
| Soybeans, whole or defatted[codex-3mcpd] |
| Wheat or another cereal grain[codex-3mcpd] |
| Aspergillus oryzae and/or Aspergillus sojae koji starter[codex-3mcpd] |
| Salt water[codex-3mcpd] |
| Starter: Aspergillus oryzae and/or A. sojae koji |
Total time across the recorded steps: 3 months – 3.1 months
What changes: Soybeans and grain are cooked so the mould can grow on them
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nước tương is the Vietnamese name for soy sauce, distinct from tương, the thick fermented soybean paste. Like Chinese jiangyou it is brewed from soybeans and grain with koji and brine, but the same name also covers sauces made partly or wholly from acid-hydrolysed soy protein.
Codex notes that soy sauces made only by fermentation contain little or no 3-MCPD, while sauces made with hydrochloric-acid-hydrolysed soy protein, or blends with it, can contain this contaminant; Codex sets out how to keep it low.
Every number is labelled with how it is known. How this atlas is made
The name xì dầu comes from Chinese, while nước tương means "tương water", the liquid counterpart of the bean paste tương.
