Vietnamese Soybean Sauce (Tương Hột)

Step 1

Drain the soybeans and transfer to a pressure cooker or Instant Pot. Cover with water (about 8 cups) and close with the lid. Pressure cook for about 50 minutes. The soybeans should be tender, if they are still chewy cook for another 10 minutes. If you don't have a pressure cooker, boil the soybeans for about 2 hours, checking from time to time until tender.

Step 2

Reserve about 1/2 cup of the soybeans cooking water and drain the soybeans.

Step 3

Pour the reserved soybean cooking water, soy sauce, and sugar into a large saucepan or deep skillet. Bring to a simmer and cook for about 5 minutes, or until the sugar has fully dissolved.

Step 4

Add the soybeans and let it simmer for another 10 minutes uncovered. In the meantime, prepare 2 clean jars.

Step 5

Dissolve the 2 tbsp of rice flour in 2 tbsp of water and add to the skillet. Cook for another 2-3 minutes, stirring regularly until the sauce has slightly thickened. Remove from heat and let cool about 30 minutes before transferring to the jars.

Step 6

Close the jars with the lid and let them sit for at least 7 days, or up to 14 days at room temperature. This will allow the flavors to merge and the soybeans to soak up the flavors of the sauce.

Step 7

Keep in the refrigerator for up to 6 weeks. Use in stir-fries, stews, and dipping sauce!