Traditional village village.

Hung Yen province is not only a famous place for longan specialties, ancient temples, lush rice fields, but also a famous trade village thanks to keeping good cultural values ​​left by his father - Traditional village village. "Nuggets, Tam Me Tri rice, soy sauce, basil is nothing more delicious" is the folk verse describing the 4 famous delicacies of the North. In which, the Yen Nhan is a dipping sauce with a unique processing process and used to be the item to advance the king. Let's go back to the village of Tuong Ban Hung Yen to explore this rustic sauce! Ban Yen Nhan is a ward of My Hao town, Hung Yen province, Vietnam. The ward has a convenient location on Highway 5 and in the center of My Hao town. The whole ward currently has about 1,000 family business households with abundant and diverse sources of goods concentrated in Pho Ban, Pho Noi, Market and Packaging Market to fully meet the consumer needs of the people. Especially here, there is a village of Ban Yen Nhan, which thrives with an output of 11 million liters/year with a turnover of about 165 billion. This is also a well -known craft village tourist area in the North. Tuong Yen Nhan craft village in the town of Ban Yen Nhan, My Hao and Hung Yen is about 25km from Hanoi. This is one of the craft villages in Hung Yen famous for making soy sauce. The soy sauce - the specialty of the village has been classified as one of the specialties to buy as gifts when traveling to the North or tourism in Hanoi. Today, although society has grown rapidly, hustle and newly born dishes, soy sauce is still an indispensable sauce in the tray of many rural families of the Northern countryside. Many people just say "poor", which means poor, so they are dubbed the "poor soy sauce". In fact, this soy sauce is so famous that it used to be the item used to advance the king. Over time, it also became the pride of the people of Ban Hung Yen town and went into poetry and music in a close and intimate way: “I miss my hometown Remember the soup of spinach, remember the soy sauce " Ingredients to make soyburt include 3 main things: Rice: If you want delicious soy sauce, rice must be masterpiece. That is why people choose sticky rice with yellow flowers. Salt: Must choose refined salt, clean salt. Soybean: Need to choose beans, delicious beans with thin yellow seeds. Although the ingredients are very simple and easy to find, the cooking stage is quite meticulous and takes a lot of time (about 1-2 months/ 1 batch). The time of mutuality reaches the maturity quickly or for a long time depending on whether the weather is favorable, more sunny or not. The village of Ban Yen Nhan is transmitted from one generation to another with a history of hundreds of years. As soon as you set foot on this land -absorbing village, visitors will not be impressed by the whole street, the house of the people who make soy sauce. All bottles here are produced by the households in the village with the process of "senior father". The process of making soy sauce of the village is a ancient formula that has been transmitted from generation to generation with a history of hundreds of years. Therefore, there will be any places that can make such a standard soy sauce. As soon as you arrive in the village, visitors will not be impressed with the land imbued with the scent or a whole street is sold. Whatever the house in the village, the village produces soy sauce. Coming to the village of Ban Yen Nhan, visitors will experience extremely unique composting stages. Incubate sticky rice: First, people will cook sticky rice soaked in sticky rice. When the sticky rice is cooked, dry 2 days 2 nights until the gold mold appears on the sticky rice with a foam structure. There are some families who choose longan leaves to make sticky rice. Roasting: Soybean is roasted and then grinded, soaked in jars in flooded for 7 to 10 days. When the beans are colored to red yellow, it is standard. Incubate soybuilding: People will use soy sauce soaked in jars to sprinkle evenly on the sticky sticky sticky rice to pass 1 day, 1 night. When reaching enough time to continue to stir the salt and stir and then expose the sun for 1 month. During 1 month of incubation, people will have to monitor the future every day to ensure deliciousness. Sunny is an important factor that determines the perfect taste of Tuong Ban. The bigger the sun, the more ripe, the more golden. If the amount of sunshine is not enough, it will be dull, less fragrant and long. So the most ideal time to make soy sauce is summer. The Yen Nhan is a quality standard must have a dark yellow color and a sweet sweetness, soft sticky rice, the new taste. At this time, people will bring soy sauce and visitors can choose to buy as gifts. Currently, in the village of Tuong Yen Nhan, there are about 300 workers who are preserving their father's tradition. However, with the development of technology, people in the village have applied many machinery and equipment to increase the productivity and quality of this famous sauce. The fat, smooth, sweet taste of soy sauce always leaves diners an unforgettable aftertaste, especially for expatriates. Despite experiencing many ups and downs of society, the people of Ban Yen Nhan village always preserves, transmits fire and protects the beauty of the traditional profession of his father. If you have the opportunity to visit Hung Yen, please visit this place to explore the unique process of making soy sauce here.

Hung Yen 503 view From January to December.

Ngày cập nhật : 22/02/2025