bột tương
/ɓot tɨəŋ/A type of fermented soybean paste used as a condiment or ingredient in Vietnamese cuisine, particularly in dishes like bánh tráng trộn or as a dipping sauce.
Anh thêm bột tương vào món bánh tráng trộn để tăng hương vị.
He added fermented soybean paste to the bánh tráng trộn to enhance the flavor.
Bột tương là một nguyên liệu quan trọng trong ẩm thực Việt Nam.
Fermented soybean paste is an important ingredient in Vietnamese cuisine.
Bột tương is distinct from other soybean pastes like miso (Japanese) or doenjang (Korean) due to its unique fermentation process and flavor profile.
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💡Pro Tip
Storage
Store bột tương in a cool, dry place or refrigerate after opening to maintain freshness.
⚡Gold Rule
Usage
Use sparingly as it has a strong flavor that can overpower dishes if used excessively.
📖Word Origin
Derived from 'bột' (powder/flour) and 'tương' (fermented soybean paste), reflecting its texture and main ingredient.
📝Usage Notes
Bột tương is often used in small quantities due to its strong, salty, and umami-rich flavor. It is not to be confused with regular soybean flour or miso paste.