Maggi Seasoning Sauce


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
As common to the Vietnamese as soy sauce is to the Chinese; it’s kept at every kitchen table with salt and pepper. Made from vegetable proteins. The taste is a cross between dark Chinese soy sauce and Worcestershire sauce. It’s added to steamed rice, used as marinade, put in salad dressings—anything requiring some salt. A Swiss product manufactured by Nestlé, it’s imported to Vietnam by the French.