Rachel Suzanne Tien Wood

In the north of Vietnam, where time seems to slow down and ancient traditions echo through the generations, families have mastered the art of soy sauce production  a craft that is as much about flavor as it is about preserving cultural heritage.

From its introduction by Chinese traders to today's artisanal creations, soy sauce remains indispensable, versatile, and steeped in the tradition of Vietnam. Soy sauce, traditionally made by fermenting soybeans, wheat, and salt, is now elevated with unique ingredients such as sugar, garlic, or chili peppers.

The rise of artisanal soy sauce production showcases dedication to quality and experimentation of the Vietnamese. Though pricier, these small-batch sauces are a worthy investment for those seeking unique flavors in their culinary journeys around Vietnam.

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