Tuong Nam Dan Tương Nam Đàn
Tương Nam Đàn is a soybean sauce of cracked beans, yellow like honey rather than a brown paste. It is fragrant and deeply sweet.
Food tours Tuong Nam Dan Search a food tour or a cooking class for this dish.
Search on KlookTexture
The city portal says pieces of bean hang in a thick sauce, yellow like honey, not the brown of tương Bần.
Taste
The city portal says the sauce is fragrant and deeply sweet. Người Lao Động says a good jar is fragrant and a clear yellow, and better with age.
How to enjoy it
Use it as a dip or to kho cá. The city portal says rau muống or rau lang with ginger, and river fish or field fish in a Kẻ Trù clay pot. Người Lao Động also says it goes on vegetables, meat, and rice, and on field fish, and that Tết does not pass without it.
Người Lao Động starts the mold from large round glutinous rice, steamed, cooled, wet with strong tea, and sealed under longan leaves for about a week, until it smells sweet and is straw yellow. The beans are roasted, cracked, skinned, and cooked about 15 hours, then sunned in a jar and stirred each morning. After about seven days, mold and salt go in: 7 kg of mold and 17–18 kg of salt for a 100-liter jar. About 45 days later the sauce is yellow. Người Lao Động says it gets better as it ages. The city food-culture page says Tổ chức Kỷ lục Việt Nam put it in a top 10 of dipping sauces and seasonings. That is the city portal’s wording.
Where to try it
Nam Đàn, not a Vinh street. Ask locally in the sauce village.