T Ng (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. T ng is the name applied to a variety of condiments a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Most commonly, the term t ng refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by Vietnamese Buddhist monks. It is also the most typical dipping sauce for summer rolls (g i cu n). The paste, which is generally dark brown in color, is produced by adding the fungus Aspergillus oryzae to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami flavor. Other ingredients, such as glutinous rice or maize powder, salt, or water, may also be used. T ng is similar to the Chinese yellow soybean paste, though the latter is generally saltier and thicker in texture.