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Vietnamese Soybean Sauce (Tương Hột)

Vietnamese Soybean Sauce (Tương Hột)

Full of Plants
Vietnamese-inspired soybean sauce that is umami-packed, salty and a bit sweet. Perfect to add complex flavors to any dish!
5 from 1 vote
Prep Time 1 hr
Resting Time 7 d
Course Condiment
Cuisine Vietnamese
Servings 2 jars (about 1.5 cup)
Calories 160 kcal


  • 1/2 cup dry soybeans soaked overnight
  • 1/2 cup soybean cooking water
  • 1/2 cup soy sauce
  • 4.5 ounces sugar (I used palm sugar)
  • 1 and 1/2 tbsp salt (only if using Vietnamese soy sauce, omit if using regular Japanese soy sauce)
  • 2 tbsp rice flour


  • Drain the soybeans and transfer to a pressure cooker or Instant Pot. Cover with water (about 8 cups) and close with the lid. Pressure cook for about 50 minutes. The soybeans should be tender, if they are still chewy cook for another 10 minutes. If you don't have a pressure cooker, boil the soybeans for about 2 hours, checking from time to time until tender.
  • Reserve about 1/2 cup of the soybeans cooking water and drain the soybeans.
  • Pour the reserved soybean cooking water, soy sauce, and sugar into a large saucepan or deep skillet. Bring to a simmer and cook for about 5 minutes, or until the sugar has fully dissolved.
  • Add the soybeans and let it simmer for another 10 minutes uncovered. In the meantime, prepare 2 clean jars.
  • Dissolve the 2 tbsp of rice flour in 2 tbsp of water and add to the skillet. Cook for another 2-3 minutes, stirring regularly until the sauce has slightly thickened. Remove from heat and let cool about 30 minutes before transferring to the jars.
  • Close the jars with the lid and let them sit for at least 7 days, or up to 14 days at room temperature. This will allow the flavors to merge and the soybeans to soak up the flavors of the sauce.
  • Keep in the refrigerator for up to 6 weeks. Use in stir-fries, stews, and dipping sauce!


Serving: 70 g (1/4 cup)Calories: 160 kcalCarbohydrates: 23 gProtein: 8.6 gFat: 4.2 gFiber: 2.1 gSugar: 15.7 g
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