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Tương (Vietnamese:, chữ Hán: 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by ...
In Vietnamese, hoisin sauce is called tương đen. It is a popular condiment for phở, a Vietnamese noodle soup, in southern Vietnam. The sauce can be directly added into a bowl of phở at the table, or it can be used as a dip for the meat of phở dishes. In phở, hoisin is typically accompanied by Sriracha sauce or tương đỏ.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known as tương. Both are used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors fish sauce in cooking, but nước tương has a clear presence in vegetarian cuisine and Buddhist cuisine.
Spatini sauce mix is a dry, packaged seasoning mix produced by Lawry's. [1] Originally developed in 1952 to be added to other ingredients (such as crushed tomatoes or tomato puree, and ground meat) to make an Italian-style " spaghetti sauce ", it is also used variously to make a dip , in meatloaf , to season meatballs , and more.
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