Vietnamese Black Bean Sauce (Sot Tuong Den) – Easy and Tasty Vietnamese Sauce Recipe

Have you ever tasted something so yummy you just can’t stop eating? That’s exactly how you’ll feel about Vietnamese Black Bean Sauce (Sot Tuong Den)! This delicious sauce from Vietnam is made with fermented black beans and garlic, giving it a savory, slightly sweet flavor that everyone loves. It’s perfect for dipping fresh spring rolls, adding to noodles, or even grilled meats and veggies. If you enjoy tasty sauces, Vietnamese Black Bean Sauce is one you must try!

What is Vietnamese Black Bean Sauce?

Vietnamese Black Bean Sauce (Sot Tuong Den) is a delicious, savory sauce commonly used in Vietnamese food. It’s made from fermented black soybeans, garlic, sugar, and a few simple spices. This tasty sauce has a rich, slightly sweet, and salty flavor with a deep umami taste that makes foods like fresh spring rolls, stir-fried noodles, and grilled meats taste extra yummy.

What Makes Vietnamese Black Bean Sauce Special?

Vietnamese Black Bean Sauce is distinct for its sweeter, milder flavor, compared to other countries’ black bean sauces. Made from fermented black soybeans, sugar, and salt, it has a smooth consistency and often includes seasonings like garlic or tamarind. The fermentation process gives it a mellow, earthy taste. Unlike the more pungent, thicker Chinese or Korean varieties, Vietnamese sauce is versatile, used as a marinade, dipping sauce, or in stir-fries, and balances sweetness with mild saltiness.

 If you’re looking for a sauce that adds amazing flavor to your meals, Vietnamese Black Bean Sauce is definitely one you need to try!

Key Ingredients of Vietnamese Black Bean Sauce

• Fermented black soybean paste: 3 tablespoons
• Hoisin sauce: 2 tablespoons
• Peanut butter (smooth): 1 tablespoon
• Sugar: 1 teaspoon
• Water: ½ cup (120 ml)
• Garlic (finely minced): 1 teaspoon
• Cooking oil: 1 teaspoon
• Roasted peanuts (crushed, optional): 1 tablespoon
• Chili paste or fresh chili (optional): as desired

Step-by-Step Process to Make Vietnamese Black Bean Sauce

Step 1: Sauté the Aromatics

• Heat 1 teaspoon cooking oil in a small saucepan over medium heat.
• Add 1 teaspoon finely minced garlic to the pan.
• Gently sauté garlic for about 30 seconds until it’s fragrant. Be careful not to burn the garlic, as this can make the sauce taste bitter.

Step 2: Add Fermented Black Soybean Paste

• Add 3 tablespoons fermented black soybean paste to the pan.
• Cook gently for 1-2 minutes, stirring continuously to mix well with the garlic. This helps develop a richer flavor.

Step 3: Combine Remaining Ingredients

• Add 2 tablespoons hoisin sauce, 1 tablespoon smooth peanut butter, and 1 teaspoon sugar to the pan.
• Slowly pour in ½ cup (120 ml) water, stirring carefully until everything blends smoothly together.

Step 4: Simmer and Thicken

• Reduce the heat to low and let the sauce simmer gently for about 3–4 minutes, stirring regularly until the sauce becomes slightly thicker and smoother.

Step 5: Finish and Serve

• Remove the pan from heat and let the sauce cool slightly.
• If you like, sprinkle 1 tablespoon crushed roasted peanuts and add a small spoonful of chili paste or sliced fresh chili on top to make it extra tasty.

Pro Tips from My Mom for Perfect Vietnamese Black Bean Sauce 

1. Always Gently Sauté Garlic (Never Burn!)

• My mom always reminds me that garlic cooks extremely fast.
• Use medium-low heat and sauté the minced garlic for just about 30 seconds.
• If the garlic turns golden and fragrant, it’s perfect. If it turns dark, discard and start over—burned garlic can make the sauce bitter.

2. Use High-Quality Fermented Black Soybean Paste

• According to my mom, choosing a good brand of fermented black soybean paste is crucial.
• Look for paste with a smooth consistency, glossy appearance, and rich aroma.
• She usually buys from trusted Asian grocery brands, ensuring an authentic Vietnamese flavor.

3. Slow and Steady Simmering

• Mom always says the secret is patience.
• Keep the sauce on low heat and simmer it slowly (3–5 minutes). This method gently thickens the sauce without reducing its flavors.
• Stir constantly to prevent sticking and to help the flavors blend evenly.

4. Enhance Aroma with Sesame Oil (Just a Drop!)

• A small drizzle (¼ teaspoon) of toasted sesame oil at the very end gives the sauce an amazing, mouth-watering aroma.
• My mom insists that adding sesame oil too early or too much can overpower the delicate 

5. Keep Consistency in Mind

• My mom often says sauce consistency matters greatly. It shouldn’t be watery or overly thick—aim for a silky, creamy texture.
• After simmering, if the sauce seems thick, gently stir in a tablespoon of warm water at a time until you achieve the ideal consistency.

6. Storing for the Best Flavor

• Mom recommends making extra sauce because flavors develop beautifully overnight.
• Store leftover sauce in an airtight container in the fridge.
• She warms refrigerated sauce gently before serving again, adding a small amount of warm water if needed to refresh the consistency.

Conclusion

Vietnamese Black Bean Sauce (Sot Tuong Den) is an incredibly tasty sauce with rich, savory flavors that will enhance any meal. Its delicious blend of fermented black beans, garlic, and sweetness makes it a perfect choice for dipping fresh spring rolls, noodles, veggies, and grilled dishes. Once you’ve tried it, you’ll wonder how you ever lived without it!

 Want to taste authentic Vietnamese flavor at home? Grab your ingredients and make your own Vietnamese Black Bean Sauce (Sot Tuong Den) today! Share your cooking experience with VNIFood! Tag us on social media and let us know how you enjoyed this delicious sauce!