Hồng Đức is a Vietnamese food company specializing in soy sauce and other seasonings made from fermented soybeans. It was established in Ho Chi Minh City in 1996 with an initial focus on exporting Vietnamese foods and traditional products. The company was managed by Mỹ Hạnh who had previously studied food microbiology in Japan and gained experience in soy sauce production. Hồng Đức initially sourced finished goods from other Vietnamese producers and distributed them in foreign markets. Its products were originally intended almost entirely for export while domestic distribution expanded in subsequent years. Soy sauce under the Tiểu Thiền Sư brand was introduced to Vietnamese consumers in late 2005. The company’s portfolio includes naturally fermented soy sauce, a plant-based seasoning designed to resemble fish sauce, chili sauce and selected pickled vegetable products. Hồng Đức combines controlled fermentation with modern processing and packaging equipment. It is a medium-scale industrial producer with extensive experience in exporting fermented soybean products.