Vietnamese Soy Sauce Recipe: 5-Step Guideline

Directions

• 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.
  
• 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.
• 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.
  
• 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.
  
• 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?
  
• 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.