越南制酒的历史不详,只是约到4世纪末才有《交州记》介绍其做椰子酒等的文献。现在越南人制作的酒很像中国的甜酒酿或者含酒精的甜食,酿造酒(酒精度数较高)、蒸馏酒及药酒只在小型工厂或家庭作坊中制作。越南人做酒使用一种称为“men”的酒药,或粉末或固体小块儿。在蒸饭中添加这种酒药之后,先进行1 d的淀粉糖化,接下来在罐子最底层先铺一层洗净沥干的生稻壳,在上面放入糖化1 d的蒸饭,再铺一层生稻壳,填满之后在最上层用香蕉叶、甘蔗叶或其他植物叶子封住,再封盖上一层塑料 The history of Vietnam’s sake production is unknown, but it was only about the end of the 4th century that “Jiao Zhou” was introduced to its coconut wine and other documents. Nowadays, Vietnamese people produce wines like Chinese sweet or alcoholic sweets, brewed wines (high alcohol), distilled spirits and wines made only in small factories or family workshops. Vietnamese make wine using a type of wine called “men ”, or powdered or solid pieces. In the steamed rice to add this wine, the first 1 d of mashing, followed by the bottom of the tank first shop a layer of washed drained rice hulls, placed on the top of the glycosylated 1 d of steamed rice, and then Shop a layer of rice hulls, filled with banana leaves, sugar cane leaves or other plant leaves in the top, and then covered with a layer of plastic