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 Vietnamese Buddhist monks.

The paste, which is generally dark brown in color, is produced by adding the fungus Aspergillus oryzae to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami flavor.

Tương is similar to the Chinese yellow soybean paste, though the latter is generally saltier and thicker in texture.

Some varieties, such as that prepared in Central Vietnam, are watery, with solids at the bottom of the container in which it is stored.

Tương is commercially available in glass and plastic jars and bottles throughout Vietnam, as well as in Vietnamese grocery stores overseas.