thickened wine vinegar, is a sour spice commonly used in Vietnamese cuisine, especially in the North, especially in snail and fish noodle dishes.
Wine is a by-product of wine wort (wine residue) that naturally turns sour.
When making wine (to make vinegar, usually using glutinous rice wine residue), rice is cooked into rice, yeast is added and incubated, then water is added, and put into a pot to distill into white wine.
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