Vietnamese Soybean Sauce (Tương Hột)
Vietnamese-inspired soybean sauce that is umami-packed, salty and a bit sweet. Perfect to add complex flavors to any dish!
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 70 g (1/4 cup) | Calories: 160 kcal | Carbohydrates: 23 g | Protein: 8.6 g | Fat: 4.2 g | Fiber: 2.1 g | Sugar: 15.7 g