nước tương
/nɨək tɨəŋ/A fermented soybean paste used as a seasoning in Vietnamese cuisine, similar to miso or soy sauce but with a distinct flavor profile.
Nước tương là một nguyên liệu quan trọng trong ẩm thực Việt Nam.
Nước tương is an important ingredient in Vietnamese cuisine.
Món canh này được làm từ nước tương và thịt heo.
This soup is made from nước tương and pork.
Nước tương is often used in soups, stews, and marinades, and can be found in both liquid and paste forms.
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💡Pro Tip
Storage Tip
Nước tương should be stored in a cool, dry place to prevent spoilage. Once opened, it should be refrigerated.
⚡Gold Rule
Cooking Rule
Nước tương should be added early in the cooking process to allow its flavors to fully develop.
📖Word Origin
Derived from the combination of 'nước' (water/liquid) and 'tương' (fermented soybean paste), reflecting its liquid form and primary ingredient.
📝Usage Notes
Nước tương is a staple in Vietnamese cooking, particularly in central and southern regions. It is often used as a base for dipping sauces or as a marinade for meats.