tương
/tɨəŋ˧˧/A type of fermented soybean paste used in Vietnamese cuisine, similar to miso or bean curd.
Tương là một nguyên liệu quan trọng trong món bún bò Huế.
Tương is an important ingredient in bún bò Huế.
Often used in central Vietnamese dishes, especially in Huế cuisine.
A general term for various types of fermented pastes or sauces made from soybeans, fish, or other ingredients.
Tương đen được làm từ đậu nành và muối.
Black tương is made from soybeans and salt.
The specific type of tương can vary by region and recipe.
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💡Pro Tip
Storage Tip
Tương should be stored in a cool, dry place or refrigerated to prevent spoilage due to its fermented nature.
⚡Gold Rule
Usage Rule
Tương is typically used in small amounts to enhance flavor, so it's best to add it gradually to avoid overpowering dishes.
📖Word Origin
Derived from the Sino-Vietnamese word '相' (tương), meaning 'mutual' or 'reciprocal,' referring to the fermentation process.
📝Usage Notes
Tương is a versatile ingredient in Vietnamese cooking, often used as a seasoning or base for sauces. It can be sweet, salty, or spicy depending on the recipe.