Tương Bần – Traditional Vietnamese Fermented Soy Sauce

Discovering the Secret Behind Ban Soy Sauce (Tương Bần) – The Pride of Hung Yen

If you’ve ever wandered through Vietnam’s countryside, you’ve likely noticed rows of sunlit ceramic jars sitting quietly in front of village homes. Inside those jars lies something truly special — Tương Bần, or Ban soy sauce, one of northern Vietnam’s most beloved traditional condiments. It’s more than a sauce; it’s a story of patience, family tradition, and the warmth of rural life.

🫘 A Taste of Time and Patience

Just about 30 kilometers from Hanoi, Ban Yen Nhan Village in Hung Yen province has been making soy sauce for over a century. Generations of villagers have passed down the craft, preserving the same methods their ancestors used.

The process begins with simple, pure ingredients: soybeans, glutinous rice, salt, and clean water. The sticky rice is cooked and left to naturally ferment for a few days until covered in a soft golden mold — the secret to the sauce’s flavor. Meanwhile, soybeans are roasted until aromatic, lightly crushed, and soaked in hot water to soften.

Then, the magic happens: the fermented rice mold, softened soybeans, and saltwater are carefully blended and sealed in ceramic jars, ready to rest under the open sky.

☀️ Sun, Air, and the Art of Fermentation

For the next two to three months, the jars are placed outdoors to ferment naturally under the Vietnamese sun. Locals occasionally stir the mixture to ensure even flavor development. Over time, the sauce darkens, thickens, and releases a rich, nutty aroma that fills the air — the unmistakable scent of Tương Bần.

Villagers say the best batches are made during the summer months, when the heat helps the sauce mature beautifully, giving it a deep brown color and smooth texture.

🍶 A Beloved Flavor of the Countryside

To Vietnamese people, Tương Bần is more than just a condiment — it’s a taste of home. Its savory-sweet flavor pairs perfectly with boiled vegetables, pork, rice cakes, or “bún đậu mắm tôm” (tofu and noodle platter). In many northern homes, a jar of this soy sauce sits proudly on the family table, symbolizing tradition, craftsmanship, and love for authentic food.

When you visit Hung Yen, don’t miss a stop at Ban Village. Watching villagers stir their sunlit jars, you’ll see that Ban soy sauce isn’t simply made — it’s nurtured with patience, sunshine, and pride. Every drop carries the taste of Vietnam’s heritage.