xì dầu

/sǐ zầu/

soy sauce

Món canh này cần nêm thêm xì dầu cho đậm đà.

This soup needs more soy sauce to be flavorful.

formal

A salty, fermented liquid condiment made from soybeans, used in Vietnamese and East Asian cuisine to add umami flavor to dishes.

Khi nấu phở, người ta thường cho vào nồi nước dùng một chút xì dầu.

When making pho, people usually add a bit of soy sauce to the broth.

In Vietnamese cuisine, xì dầu is often used as a seasoning or dipping sauce. It is distinct from 'nước tương' (a thinner, sweeter sauce) and 'tương ớt' (chili sauce).

Collocations

nước xì dầusoy saucechấm xì dầuto dip in soy saucexì dầu ngongood-quality soy saucexì dầu nhạtlight soy sauce

Synonyms

nước tương tương ớt

Related Phrases

nước mắmword

fish sauce

tương ớtword

chili sauce

Pro Tip

Choosing xì dầu

For authentic Vietnamese dishes, select a dark, thick soy sauce with a strong fermented aroma. Avoid light soy sauce (nước tương nhạt), which is thinner and less flavorful.

Gold Rule

Substitution

Do not substitute xì dầu with Japanese or Chinese soy sauce in traditional Vietnamese recipes, as the flavor profiles differ significantly.

Word Origin

The term 'xì dầu' is derived from the Cantonese pronunciation of '豉油' (si6 jau4), where '豉' (si6) means 'fermented soybean paste' and '油' (jau4) means 'oil'. It entered Vietnamese via Chinese influence and is now the standard term in Vietnam.

Usage Notes

Xì dầu is a staple in Vietnamese cooking, used in marinades, dipping sauces, and soups. It is thicker and saltier than Japanese or Chinese soy sauce, with a distinct fermented aroma. Store-bought versions may contain preservatives or added sugar.

Word Breakdown

xì

fermented soybean paste (from Cantonese '豉')

root

dầu

oil (from Chinese '油')

root

Từ Điển Việt Anh

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