Ngọc Hòa is a Vietnamese producer of traditional dark soybean sauce based in Pleiku, Gia Lai Province. The production workshop is operated by Nguyễn Hữu Cường, who learned soybean fermentation techniques from producers in Ho Chi Minh City and other parts of southern Vietnam. After returning to Gia Lai, he established his own workshop in 2004 and developed a dark sauce specifically suited to the local culinary tradition of phở khô Gia Lai. Soybeans are the main raw material and are first steamed before being spread in shallow trays and fermented for seven to ten days. The fermented soybeans are then transferred to larger containers where they continue to mature with coarse salt. Molasses is added during the final stage, contributing to the sauce’s dark color, thick consistency, and characteristic sweet and savory flavor. The production process combines traditional fermentation with equipment developed by the producer to provide more consistent heating and automatic stirring. Ngọc Hòa produces several hundred kilograms of dark sauce per day, with production increasing during periods of higher demand. The sauce is distributed through markets, restaurants, and establishments serving phở khô in Gia Lai and neighboring provinces.