Tương


 * For the Vietnamese theater form, see Hát tuồng.

Tương is the name applied to a variety of condiments made from fermented soybeans, and commonly used in Vietnamese cuisine.

Most commonly, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by Vietnamese Buddhist monks. It is also the most typical dipping sauce for summer rolls (gỏi cuốn). The paste, which is generally dark brown in color, is produced by adding the fungus Aspergillus oryzae to soybeans, which are then allowed to naturally ferment. Other ingredients, such as glutinous rice or maize powder, salt, or water, may also be used. Tương is similar to the Chinese yellow soybean paste, though the latter is generally saltier and thicker in texture.

Tương may range in consistency from a thick paste to a thin liquid. Some varieties, such as that prepared in Central Vietnam, are watery, with solids at the bottom of the container in which it is stored. A more condensed variety, called tương bần,photo 1photo 2 is produced in the town of Bần Yên Nhân, in the Mỹ Hào district of Hưng Yên Province, in the Red River Delta of northern Vietnam.. In Southern Vietnam, nước tương refers to soy sauce.

Tương is commercially available in glass jars and bottles throughout Vietnam, as well as in Vietnamese grocery stores overseas.

The word tương can also be used to refer to other paste-like foods, such as tương cà (tomato sauce).

Etymology
The word tương derives from the Chinese word jiàng (Hán tự: 醬), meaning "paste."