"Country soul" in Tam Hiep eggplant with soy sauce jar

Eggplant with soy sauce is a traditional rustic dish and also a culinary pride of the people of Tam Hiep 5 village, Hat Mon commune. Since ancient times, when eggplant season comes, the people here often make a few jars of eggplant with soy sauce to use all year round.

With its elaborate and meticulous preparation, this seemingly simple dish has become a specialty, conquering not only domestic diners but also following Vietnamese people abroad.

In the early summer days, when coming to Tam Hiep 5 village, it is not difficult to see in the yard of each family, mothers and grandmothers busy pressing eggplants, soaking them in jars of fragrant soy sauce. The large, round eggplants, imbued with traditional flavor, are the pride of the people of Xu Doai. Ms. Do Thi Van, one of the long-time eggplant growers in the village, still maintains the habit of personally selecting each fresh, round eggplant to ensure that the batch of eggplants soaked in soy sauce always retains its original flavor. She shared that the selection of ingredients is extremely important because only quality eggplants can produce products with the right traditional flavor.

Normally, Tam Hiep people choose eggplants to make eggplants with soy sauce. These are large, round eggplants, free of worms, picked when the dew is still lingering. Each eggplant is washed and then salted with white salt for about 3 weeks so that the eggplants absorb the salty flavor. After salting, the eggplants are squeezed out of water by machine to make the fruit firmer. Next, Tam Hiep people use a sharp stick to prick around the eggplants, helping them "absorb" the rich sweetness of the soy sauce, creating a distinctive flavor and a beautiful shiny brown color. "My family often makes many jars of eggplants, but they must be soaked for 12 - 24 months before using. During the soaking process, we will change the soy sauce every 4 - 6 months so that the eggplants really absorb the flavor" - Ms. Van shared. On average, each year, her family makes about 2 quintals of eggplants with soy sauce, equivalent to 800 - 1,000 eggs at a price of 50,000 VND/egg.

When eating, the eggplants are washed with boiled water to cool down to reduce the saltiness, then thinly sliced and mixed with vinegar, garlic, chili, sugar... This crispy, flavorful eggplant dish is perfect to eat with rice and spinach soup. Currently, Tam Hiep 5 village has nearly 10 households making eggplants with soy sauce to sell to the market. Previously, households mainly made them to eat, give as gifts and sell around the area. But recently, this rustic, delicious dish has become more and more known and has appeared in many high-end restaurants, family meals, and even followed Vietnamese people abroad.

Source: https://hanoimoi.vn/hon-que-trong-vai-ca-dam-tuong-tam-hiep-712830.html