TastyTouch is supported by its audience. When you purchase through links on our site, we may earn an affiliate commission

Recipes, Sauce

Vietnamese Soy Sauce Recipe: 5-Step Guideline

Comments are Disabled
Follow TastyTouch:

Vietnamese soy sauce is one of the indispensable sauces for grilled dishes. Soy sauce dipping sauce will create a delicious and attractive flavor for users. At the same time, it helps to keep the grilled dishes from becoming too boring. Therefore, this is one of the most popular dipping sauces today. Therefore, in this article, we will share with customers information on how to make delicious Vietnamese soy sauce that you should not ignore.

What is Vietnamese soy sauce?

Vietnamese soy sauce

Soy sauce is a kind of sauce produced by mixing roasted soybeans, peanuts, water, and salt…by natural fermentation on an industrial scale. However, there is also a manual production process, but it takes more time. This sauce, originating from China, is used quite commonly in Asian cuisine in East Asia and Southeast Asia, including Vietnam.

Authentic soy sauce is fermented using yeast and other related microorganisms. Authentic soy sauce is made from whole soybeans, but many inexpensive varieties are made with hydrolyzed soy protein. These types of soy sauce do not have the natural color of authentic soy sauce and are generally colored with caramel dye to give it a dark brown color.

In addition, soybeans are traditionally fermented under natural conditions, such as in large open-air jars or jars that are believed to add flavor to the product. Today, most commercially produced soy sauce is fermented in a machine-controlled environment.

It seems that all soy sauces have a little alcohol added to them when bottled, which acts as a preservative against spoilage. Soy sauce in general should be stored in a shady place, away from direct sunlight. Opened soy sauce bottles that are not stored at low temperatures will become slightly bitter.

Vietnamese Soy Sauce Recipe: 5-Step Guideline

Recipe by Anne Tran


Prep time


Cooking time





Below is the simple but tasty Vietnamese soy sauce recipe. Let’s begin:


  • Soybeans (soybeans) in shell: 1kg

  • Grain salt without iodine: 8 ounces

  • Water: 5 liters

  • Brown rice: 2 ounces

  • Minced garlic: 2 teaspoons

  • Minced onion: 2 teaspoons

  • Chili: 1 teaspoon

  • Sugar: 1 teaspoon

  • Sesame oil: teaspoon

  • Tapioca starch: teaspoon

  • Cooking oil: 1 teaspoon


  • Step 1: Soybeans choosing
    Soybeans can be processed into a variety of dishes. The quality of the dish depends on how to choose the delicious soybeans of wise housewives. Based on the external characteristics, you can also choose for yourself standard soybeans:
    The first feature for you to choose is to choose new soybeans, no signs of mold or many strange seeds appear.
    Soybean seeds must be ivory white, and uniform in color.
    The pods have no cracks or have germinated.
    The seeds have a mild, greasy scent.
    The seeds are the same size, the soybeans are the same size, and the seeds are firm, not crumbly, not crumbly, not soft.
    You should, in addition, choose the time to buy seeds after the soybean crop or 3-4 months after the crop.
    vietnamese soy sauce
  • Step 2: Soybeans preparation
    Wash the soybeans thoroughly, and put them in a basin to soak for 6 hours or overnight. Remember to cover the top of the bowl carefully to prevent dust and mosquitoes from falling in. After one night, the soybeans bloom, you put the beans and put the whole water to soak beans in a large pot to cook until the beans are cooked. It doesn’t need to be soft, just ripe peas.
    Pour the beans into a basket, underneath a basin to hold soy sauce. Let the soybeans cool to the touch and the hands are warm, then add the roasted rice flour and mix well.vietnamese soy sauce
  • Step 3: Soybeans incubation
     Incubate the beans in an airtight place to ferment the beans, depending on the hot weather, sometimes only 1 day, but usually 2 days.
    Note that do not expose to the sun because it will kill the yeast. After about 1 and a half to two days of beans after fermentation and starting to have areca flower mold (mold must be milky white, slightly yellow as long as it does not appear black) if there is black mold, discard all beans because it’s poisonous, and have to start over.
    While waiting for the beans to be moldy, the soy sauce should add about 5 liters of water and bring to a boil with 8 ounces of salt. Wait for the brine to cool, then put it in a jar (glass jar, crock pot, crock pot… Do not use metal or plastic, it will create a chemical reaction when the beans ferment). When the beans are moldy, they put them all in a jar with salt water, and cover them with plastic wrap around the lid to create an anaerobic environment.
    vietnamese soy sauce
  • Step 4: Soybean drying
    Take the bean curd out to a place where there is a lot of sunlight, the sun is strong and the bigger the better. After 3 months of drying like this, you will have a delicious soy sauce made by yourself.
    Note. All items in the process must be very clean, it is best to dry them in the sun for disinfection. That way the new beans will not be damaged and ferment well. During the incubation process, do not open the lid until it is complete. Because it will lose the anaerobic environment, it will be destroyed.
    vietnamese soy sauce
  • Step 5: Finished product
    After 3 months of drying, you take out about 1 liter of juice, use a pureed pineapple, and slug it with 2 ounces of molasses (sugar or used to cook tea) then pour the juice of 1 liter that you take out and cook. with pineapple. Put a little coconut milk in the pot to make the color beautiful. Wait for the soy sauce pot to cool, then measure into a glass bottle and use it gradually.
    For the rest of the beans in the jar, you measure 3 liters of water + 3 bowls of salted rice cooked to cool and pour into the jar. You can incubate for 2 more months to have a type 2 soy sauce product. After incubation, remove the beans and mix them with 2 ounces of molasses. We have more delicious and irresistible soy sauce. Just by eating rice, we can already feel the delicious taste of homemade soy sauce, right?
    vietnamese soy sauce
  • Step 6: Making soy sauce dipping
    Soy sauce is one of the essential ingredients, creating a delicious flavor characteristic of barbecue sauce. The thick sauce with aromatic flavor will make the grilled meat more delicious and attractive.
    Need to fry onions and garlic until fragrant. To do this step, you need to put a little oil in the pan, add a little oil at a moderate level, then add the onion and garlic and stir well. When the aroma rises, stir for about 2 more minutes.
    Prepare a pot of water, then add soy sauce, sugar, sesame oil, and fat from the barbecue to bring to a boil. After cooking the above-prepared ingredients for a while, add the minced onion and garlic.
    While waiting for the pot of this mixture to boil. Then on the outside, you prepare an additional bowl, mix tapioca flour with filtered water, then stir until dissolved, and then pour into the pot with the previously prepared ingredients.
    The standard sauce will be slightly viscous, with a slightly spicy taste of chili. This sauce can also be used to dip or marinate meat.
    An essential note you should pay attention to is giving a sufficient amount of tapioca starch. If you add too much tapioca starch, it will make the dipping sauce thick and make your favorite soy sauce-based sauce lose its characteristic deliciousness, when dipping it will not be as attractive as outside the restaurant.vietnamese soy sauce

Recipe Video

What should soy sauce combine with?

Soy sauce used to make dipping sauce

Soy sauce can be used to make a dipping sauce for many dishes from boiled vegetables, beans, fried vermicelli, spring rolls… and many other dishes. To add flavor to food, make eating more appetizing.

Many people prefer to use soy sauce to make more sauce than fish sauce because of its natural sweetness, not too salty like fish sauce. Children are also the object of using soy sauce as a dipping sauce, so mothers often choose this product for their children.

Soy sauce used to marinate ingredients

Soy sauce is also used to marinate ingredients such as meat, fish, and many other ingredients. The use of soy sauce to marinate this dish not only helps the ingredients absorb the spices more evenly but also helps bring an attractive aroma to your dishes.

In particular, soy sauce is an indispensable condiment used to marinate beef, because it will create a particularly delicious taste for your beef dish.

However, not all ingredients and dishes can be marinated with soy sauce. Since soy sauce is often acidic in cooking, this condiment is suitable for marinades, steamed, and certain stir-fries.

Soy sauce for vegetarians

For those who have vegetarian preferences, Buddhists, and vegetarians, soy sauce and soy sauce are familiar and indispensable condiments in every meal. They use soy sauce to prepare vegetarian dishes as well as a dipping sauce for their familiar vegetarian dishes.

If you are a person who has time and is confident in your skills, you can learn how to make Vietnamese soy sauce for baking by following the procedures that Tasty Touch guides above. The steps that we share above are extremely simple and easy, so apply them immediately if you want to make the best dish for your family.

Follow TastyTouch:

Comments are closed.