The unique soybean paste of the Thai people in Nghe An province.
(Baonghean.vn) - From soybeans, the Thai people in Nghe An create many unique and attractive dishes, especially the dipping sauce for sticky rice.
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| For the Thai people in western Nghe An province, soybeans are one of the most common ingredients in their dishes. In the photo, Mrs. Vi Thi Lien, from Can village, Tam Thai commune (Tuong Duong district), is pounding soybeans in a mortar to extract the seeds. Photo: Dinh Tuan |
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| After shelling, the soybeans are sifted to remove shriveled and damaged beans. Locals often use soybeans in many dishes, but the most popular is the dipping sauce for sticky rice. Photo: Dinh Tuan |
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| According to Ms. Lien, making the dipping sauce from soybeans is not complicated, so anyone can do it. Photo: Dinh Tuan |
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| After cleaning, the beans are put into a pot and cooked until the outer skin of the beans starts to peel off, then they are removed and rinsed clean. Photo: Dinh Tuan |
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| Although not overly complicated, making bean curd is quite time-consuming. After cleaning the beans, they must be soaked in a jar for 3-4 days. (Photo: Dinh Tuan) |
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| Only when a fermented smell is detected should it be wrapped in banana leaves. Photo: Dinh Tuan |
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| The beans are packaged into small bundles and hung over a charcoal fire. Photo: Dinh Tuan |
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| The final step is to take it out and pound it in a mortar along with chives or even fresh fish after it has been grilled. Spices such as salt, MSG, chili, etc., are mixed in. (Photo: Dinh Tuan) |
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| This dipping sauce can be used as a dip for sticky rice or eaten with regular rice. It has a rich soybean flavor, the aroma of chives, and a spicy kick from chili and pepper… Photo: Dinh Tuan |
