tương

/tɨəŋ˧˧/

fermented soybean paste

Món canh này có vị ngọt nhờ tương.

This soup has a sweet flavor thanks to the fermented soybean paste.

general

A thick, salty paste made from fermented soybeans, used as a condiment or ingredient in Vietnamese cooking.

Bà nội hay nấu canh chua với tương.

Grandma often cooks sour soup with fermented soybean paste.

Tương ớt là gia vị không thể thiếu trong bánh mì.

Chili paste is an indispensable condiment in banh mi.

Common variants include tương ớt (chili paste), tương đen (black fermented soybean paste), and tương xanh (green fermented soybean paste).

Collocations

tương ớtchili pastetương đenblack fermented soybean pastetương xanhgreen fermented soybean pastenấu canh với tươngcook soup with fermented soybean paste

Synonyms

mắm tương

Pro Tip

Distinguishing tương from other pastes

Tương is fermented soybean paste, while mắm is fermented fish sauce. They are not interchangeable in Vietnamese cooking.

Word Origin

From Middle Chinese 豉 (MC tsyH) > Vietnamese tương, cognate with Cantonese 豉 (zi2) and Mandarin 豆豉 (dòuchǐ).

Usage Notes

Tương is a staple in Vietnamese cuisine, often used as a dipping sauce, marinade, or soup base. It is distinct from Chinese douchi or Japanese miso in texture and flavor profile.

Word Breakdown

tương

fermented soybean paste

root

Từ Điển Việt Anh

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