The Rich Flavor of Kha Do Traditional Fermented Soy Sauce

In Phuc Yen Ward, there is a traditional craft village renowned for its “King-offering” fermented soy sauce: Kha Do Village, associated with the historic Nam Viem area. The sweet, rich, and savory flavor of this sauce evokes nostalgia for simple yet delicious rural meals.

The sweet and savory flavor of sticky rice and corn-based fermented sauce from Kha Do has gained widespread fame.

As the 2026 Binh Ngo Lunar New Year approaches, Kha Do is more bustling than usual. In addition to regular customers ordering for Tet, the village welcomes groups of visitors from across the province to explore the traditional manual production process. This is also the peak season for tourists to visit and purchase Kha Do sauce as meaningful gifts.

Kha Do residents diligently preserve the traditional production process.

Following the merger, Kha Do is now part of the Tan Minh residential group. However, the name “Kha Do” remains deeply embedded in the minds of gourmets. Like many villages in the Northern Delta, the craft here has ancient roots. This specialty, made from soybeans, sticky rice, and yeast-fermented corn (cơm mốc), offers a unique flavor profile that distinguishes it from any other condiment.

Kha Do specialty sauce is fermented in large ceramic jars sourced from the famous Huong Canh Pottery Village.

We visited Ms. Tran Thi Thuoi, one of the top producers in Kha Do. She shared that while the craft has been passed down through generations, it only shifted from home-use to commercial production around 2017-2018.

To produce a high-quality batch, artisans must carefully monitor the weather and meticulously manage every stage. The process begins with selecting premium soybeans and sticky rice. After being dried and cleaned, the rice is steamed into xôi (sticky rice), while the soybeans are roasted and incubated with yeast. This mixture is then ground, mixed with brine, and sealed in Huong Canh ceramic jars.

After months—sometimes up to a year—of fermentation, the sauce achieves a brilliant golden or deep amber hue, with a thick consistency similar to mung bean pudding. This aging process ensures a natural sweetness and depth of flavor.

To restore and develop the craft, the “Traditional Fermented Sauce Cooperative” was established with 70 member households, primarily led by the Women’s Union. Local authorities have also supported Kha Do in achieving 3-star OCOP certification, enhancing its cultural value and increasing income for residents.

Tourists explore the Kha Do traditional craft village during their Phuc Yen travel experience.

The village maintains a stable annual output, with each household supplying 1,000–2,000 liters to the market. Beyond household meals, the sauce is a favorite choice for gifts and a staple in hotels and restaurants.

As a key economic hub, besides its industrial strength, Phuc Yen Ward possesses great potential for cultural, historical, and spiritual tourism. The traditional craft of Kha Do not only creates jobs but also preserves cultural heritage and enriches the local experiential tourism landscape.

Bui Minh