Chao, also known as Vietnamese fermented tofu, is a versatile and flavorful condiment that adds a unique umami punch to many dishes. This creamy, pungent sauce, with its roots in Chinese cuisine, has become a staple in Vietnamese households and restaurants alike. If you’re looking to add an authentic touch to your Vietnamese-inspired meals or simply want to explore new flavor profiles, learning How To Make Chao is a must.
What is Chao?
Chao is made from fermented tofu that has been aged and then typically blended with a mix of seasonings, resulting in a thick, savory sauce. Don’t let the word “fermented” scare you – the process lends chao a rich, complex flavor that is both savory and slightly sweet, with a hint of nuttiness. Its consistency can range from smooth and creamy to slightly chunky, depending on how it’s prepared.
Why You Should Try Making Chao at Home
Homemade chao is a revelation compared to store-bought versions, which can sometimes be overly salty or lack depth of flavor. Making your own allows you to control the ingredients and tailor the taste to your liking. Plus, it’s surprisingly easy to make!
Ingredients You’ll Need
To embark on your chao-making journey, gather the following ingredients:
Main Ingredients:
- 1 block (about 14 ounces) fermented tofu (chao), drained
- 1/4 cup vegetable oil
Flavor Enhancers:
- 2-3 tablespoons sugar (adjust to taste)
- 1-2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon rice vinegar (optional, for a touch of tang)
Optional Add-ins:
- 1-2 cloves garlic, minced
- 1 small shallot, minced
- 1-2 teaspoons chili garlic sauce (for a spicy kick)
Tools of the Trade
- Blender or food processor
- Small saucepan
- Airtight container for storage
