The best Vietnamese soya sauce is made by locals in Ban Yen Nhan Town, My Hao District, Hung Yen Province. It is made in earthen jars in different sizes and shapes in the grounds of local houses. It is a lengthy process that involves soaking and boiling rice, mixing it with soybeans, salt and water and placing it in jars which are covered tightly and dried in the sun for two to three months during which it must be stirred frequently. Only one well in Ban Village supplies the water to make this staple of Northern Vietnamese cuisine. The craft creates jobs for four or five workers in each household.
4 to 5 million Dongs is US $165 to $205. I wonder how many family sauce makers there are in that town?
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