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Tam Thai Tu Soya Sauce is a type of soy sauce that is commonly used in Vietnamese cuisine. It is made from fermented soybeans, which are mixed with roasted wheat, water, and salt to create a savory and salty sauce. The Tam Thai Tu Soya Sauce has a dark brown color and a rich, complex flavor that is slightly sweet, salty, and umami. It is a versatile condiment that can be used in a variety of dishes such as stir-fries, marinades, dipping sauces, and as a seasoning for soups and stews.
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Amazon Customer –
Too expensive
puchibun –
If you’re picky about your soy sauce and you’re looking for one with a bit of a seasoned taste rather than a straight salty taste, I definitely recommend this one
Taste: has a very subtle sweet after taste that make the flavor profile more well rounded, less salty than traditional soy sauce.
Could be great with dumplings or fried rice!
Mopar –
My new go to even over brewed soy sauce like Kikkomen
Rose Ellis –
I was introduced to this soy sauce by a South Vietnam friend. Awesome product!
OrlandoMom –
Ordered this Soy Sauce because we had really thick Soy Sauce when we were in Vietnam. We were hoping this would be similar based on the description and literally the name of the item. It is no thicker than any other soy sauce. We’re very disappointed.
natalie bullock –
I love this soy sauce with my pork dumplings and white rice. I wouldn’t go back to just regular soy sauce….I would go without if I couldn’t get my hands on this one.
loan dommen –
very good product
CLM –
This is my favorite soy sauce. The only thing I could say is I wish I had just a little bit less sodium in it but it is still delicious. You get a nice size portion for the cost.
S. Sims –
I have been using this fish sauce for a few years now. I was very happy to find it on Amazon.
Recontrabacan –
Wow! I love fish sauce, and this is a very, very good one. Significantly saltier than any other 40N fish sauce I’ve tried, but it has almost zero “fish” flavor. I am one who likes a nice hint of subtle and clean anchovy flavor, but this one has little to none, even after the open bottle has been in the fridge for over a week. It is significantly (SIGNIFICANTLY) more expensive than Red Boat or Suchi which I love, but I’m glad I bought it. I’m going to say it is not quite the umami bomb of Suchi 40N or Red Boat 40N & 50N, but it is so clean tasting. If I were afraid to try fish sauce, because I hate “fishy” flavor, then I’d encourage anyone to start with this one. I know it’s very expensive, but I bet if you tasted a teaspoonful, not knowing what it was, you’d never guess it was aged to perfection anchovies and sea salt. As far as all the fish sauces I’ve tried, this is like a fleur de sel fine finishing salt—an XO Cognac of fish sauce.