Asian Pantry Essentials: Sauces and Condiments Edition

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Let me paint you a picture: you walk into H Mart, excited to make that stir-fry recipe you’ve been eyeing, but then—bam!—the sauce aisle hits you like a brick wall. Soy sauce? Fish sauce? Oyster sauce? What’s tamari? Is Hoisin a friend or foe? And what exactly do you do with all of them?

I get it—Asian grocery stores can feel like a culinary obstacle course if you're not familiar with the ingredients. As someone who grew up in a Vietnamese household and has seen these staples grace my pantry since forever, I’ve got you covered. Let’s break down the essential sauces and condiments to stock in your kitchen for authentic Asian cooking.

Essential Asian Pantry Staples

Growing up Vietnamese, my pantry has always been fully stocked with these staples. I’ve watched my mom, aunts, and grandmas throw together meals that were bursting with flavor, and I’ve learned a thing or two from them. So let’s start with the basics and dive into the sauces and condiments that will make your cooking go from “meh” to “oh my goodness, what magic is this?”

Soy Sauce: The MVP

Soy sauce is probably the most well-known Asian condiment, and for good reason—it’s a jack of all trades. Growing up, soy sauce was in everything from my mom’s marinades to simple noodle dishes. But what I love most about soy sauce is its versatility. It can go beyond the basic stir-fry; a splash can add depth to soups, rice dishes, and even non-Asian cuisine. Honestly, it's the Swiss Army knife of my pantry.

• Country of Origin: China, Japan, Korea, Southeast Asia

• Flavor Profile: Salty, savory, umami bomb

• Alternative Names: Shoyu (Japan), Ganjang (Korea)

• Taste: Salty, deep umami, with a varying intensity depending on the country and brand.

• Best Substitute: Tamari or coconut aminos if gluten-free.

• My favorites: Artisanal Soy Sauce, for dipping and dressing. Premium Soy Sauce, for cooking.

Recipe to Try: Check out my Rice Cooker Chicken and Mongolian Beef recipes that use soy sauce to marinate the meats.

Mongolian Beef

Soy sauce is used to create the sauce

Fish Sauce: The Smelly Wonder

Fish sauce has always been that one pantry staple that divides people—there’s no middle ground. You either love it or run for the hills the moment you catch a whiff. But here’s the secret: not all fish sauces are created equal. When I was a kid, fish sauce was the magical (albeit pungent) elixir my mom used to make everything taste amazing. But now that I know better, I can tell you that premium fish sauce is a game-changer. Unlike the cheaper stuff, which can reek of fishiness, high-quality fish sauce has a much more subtle aroma—rich, salty, and almost sweet—without that overpowering funk.

The premium versions are often made from anchovies and salt, fermented naturally for a year or more. The result? A deeply savory, slightly sweet sauce that adds complexity to everything from dipping sauces to marinades. The low-quality stuff? Well, let’s just say if your kitchen smells like a fishing dock for hours, you’ve got the wrong bottle.

• Country of Origin: Vietnam, Thailand, Cambodia

• Alternative Names: Nước mắm (Vietnam), Nam Pla (Thailand)

• Flavor Profile: Pungent, salty, slightly sweet with a deep umami flavor (premium ones are less fishy and more balanced)

• Best Substitute: Soy sauce with a splash of lime juice, though it won’t replicate the same depth.

• My Favorites: Three Crab Brand and Red Boat.

Recipe to Try: You’ll find fish sauce playing a starring role in my Goi Ga Vietnamese Chicken Salad, where the premium fish sauce really shines in the dressing. It’s also the secret ingredient in my Spaghetti and Meatballs.

Goi Ga (Vietnamese Chicken Salad)

Fish sauce is used here to make Nuoc Cham Dressing

Oyster Sauce: The Savory Sweetness

Oyster sauce is my go-to when I want to add some rich, savory sweetness to a dish. I have fond memories of watching my mom stir this glossy sauce into her stir-fries, making the veggies and meat practically shimmer. I love how it can take a dish from ordinary to extraordinary with just a spoonful—giving everything a deep, slightly sweet umami hit.

Oyster sauce is made from fermented soybeans, wheat, and salt, and soy sauce. I use it everywhere—marinades, stir-fries, even fusion dishes—because its salty, savory flavor elevates everything.

• Country of Origin: China

• Flavor Profile: Sweet, salty, umami-rich

• Best Substitute: Soy sauce with a bit of sugar.

• My Favorite: Premium Oyster Sauce

Recipe to Try: Use it in Shaking Beef for some extra umami.

Shaking Beef (Bo Luc Lac)

Used here to marinade the steak

Hoisin Sauce: The Sweet and Spicy Hug

Hoisin sauce is hands down one of my favorites, with its bold, sweet, and slightly spicy kick. You’ll always spot a bottle of it on the table at pho restaurants, and it’s the secret behind that delicious peanut dipping sauce for spring rolls. These days, I use it for everything—marinades, glazes, you name it. Think of it as the Asian answer to BBQ sauce: versatile, rich, and always delicious.

Made from fermented soybeans, sugar, vinegar, and garlic, hoisin is the perfect choice for adding flavor to glazes, marinades, and dipping sauces.

• Country of Origin: China, Vietnam

• Flavor Profile: Sweet, tangy, slightly spicy

• Best Substitute: BBQ sauce with a touch of soy sauce.

• My Favorite: The only Hoisin sauce that goes in my pho.

Recipe to Try: Try it in the Vietnamese Spring Roll recipe which it is used to make the peanut dipping sauce.

Shrimp Spring Rolls

Hoisin is used to make the peanut dipping sauce

Sriracha: The Spicy Superstar

Sriracha is basically the superhero of condiments—spicy but not overpowering, with just enough kick to liven up any dish. You’ll find it on every table at pho restaurants, ready to elevate your meal with its garlicky, tangy heat. Made from a blend of chili peppers, garlic, sugar, and vinegar, it’s got that perfect balance of flavor and fire. I put it on everything from noodles to eggs for an extra boost, and yes, I’m guilty of hoarding it (remember the Sriracha shortage?).

• Country of Origin: Thailand, Vietnam

• Flavor Profile: Spicy, garlicky, tangy

• Best Substitute: Any chili sauce or hot sauce.

• My Favorite: Huy Fong Sriracha is the only one. Period.

Recipe to Try: Add a little kick to your Pho.

Pho

Sriracha is the key condiment in pho

Sesame Oil: The Fragrant Finish

Sesame oil is like the perfect finishing touch that transforms a dish from good to unforgettable. My mom would always drizzle it over soups and stir-fries just before serving, and that nutty aroma still transports me straight back to her kitchen. Its rich, slightly bitter flavor instantly elevates even the simplest dishes. Trust me, a few drops make all the difference!

Made from toasted sesame seeds, this oil brings a deep, nutty flavor to stir-fries, salads, and more. A little goes a long way in taking your dishes up a notch.

• Country of Origin: China, Korea, Japan

• Flavor Profile: Nutty, toasty

• Best Substitute: Olive oil for drizzling, though it’s not quite the same.

• My favorite: Sesame Oil

Recipe to Try: Check out my Garlicky Soba Noodles for a dish enhanced with a sesame oil finish.

Garlicky Soba Noodles

Add the finishing touch to many noodle dishes

Black Vinegar: The Tangy Deep Dive

Black vinegar has always fascinated me. The first time I tried it, I wondered, “Where has this been all my life?” It’s tangy with just a hint of sweetness, perfect for dipping dumplings or adding complexity to stir-fries. Unlike regular vinegar, it’s not too sharp, making it ideal for sauces that need a touch of acidity without overwhelming the dish.

Made from fermented rice or grains, black vinegar adds a malty, tangy-sweet depth to sauces and dips. I get frozen dumplings from the Asian stores and make a dipping sauce.

• Country of Origin: China

• Flavor Profile: Tangy, slightly sweet, with a deep, malty flavor

• Best Substitute: Balsamic vinegar or Worcestershire sauce mixed with soy sauce.

• My Favorite: Black Vinegar

Recipe to Try: Drizzle over dumplings or use in a dipping sauce for a richer flavor.

Dumpling Dipping Sauce

Used to make the dipping sauce for dumplings

Chili Oil: The Heat Maker

Chili oil is the secret weapon that can take a dish from good to unforgettable. Growing up, my mom would make her own chili oil using chilies straight from my grandmother’s garden. She’d infuse oil with dried chilies, garlic, and sometimes star anise, creating a spicy, aromatic oil that added layers of heat and depth to everything we ate. I love how it gives noodles, dumplings, and just about anything else a serious flavor upgrade.

Made from chili flakes, garlic, and oil, chili oil infuses fiery heat and rich aroma into every dish it touches. It’s the perfect flavor boost for any meal in need of a kick. Now, I know there’s a lot of debate about the best chili oil, but for me, there’s only one champion: Lao Gan Ma.

• Country of Origin: China

• Flavor Profile: Spicy, aromatic, nutty

• Best Substitute: Sriracha or any other hot sauce.

• My Favorite: There is no other—Lao Gan Ma. Get the family size. Trust me.

Recipe to Try: Drizzle chili oil over your Homemade Pop-Tarts—just kidding. Stick to dumplings and noodle dishes for that extra heat.

Vietnamese Banh Mi

Chili oil was drizzled on the shrimp to finish

Sweet Soy Sauce (Kecap Manis): The Indonesian Sweetheart

Kecap Manis is like soy sauce on overdrive—thick, sweet, and packed with flavor. I first discovered it by accident, grabbing sweet soy sauce instead of regular soy sauce, and after one taste, I was hooked for life. I love using it in stir-fries or drizzling it over rice for a sweet and savory punch. This soy sauce variation is thickened with palm sugar, giving it a rich, caramel-like flavor that's essential in Indonesian dishes like stir-fries and fried rice.

• Country of Origin: Indonesia

• Flavor Profile: Sweet, thick, soy-based

• Best Substitute: Soy sauce with a bit of sugar, though you’ll miss the caramelized depth.

• My Favorite: Sweet Soy Sauce

Recipe to Try: Try it as a glaze on grilled chicken or a drizzle over Rice Cooker Chicken Rice.

Rice Cooker Chicken

Add the finishing touch to any rice dish

Rice Wine Vinegar: The Light, Tangy Hero

Rice wine vinegar is the unsung hero in my kitchen. It’s made from fermented rice, and unlike regular vinegar, it’s lighter and less acidic, which means it adds just the right amount of tang without overpowering a dish. It’s also predominantly used to season sushi rice, giving it that nice tang. I’ve used it in everything from salad dressings to marinades, and it’s my secret ingredient for brightening up stir-fries. Once you start using it, you'll wonder how you ever cooked without it.

• Country of Origin: China, Japan, Korea

• Flavor Profile: Light, tangy, slightly sweet

• Best Substitute: Apple cider vinegar or white wine vinegar, though they’ll be sharper.

• My Favorite: Rice Wine Vinegar

Recipes to Try: It’s used to make the dressing in my Shaking Beef Recipe.

Asian Cucumber Salad

The perfect dressing to make cucumber salad

Shaoxing Wine: The Flavor Builder

Shaoxing wine, made from fermented rice and wheat, is my go-to for adding depth to Chinese dishes. It brings a warm, slightly nutty flavor that’s perfect for marinades, stir-fries, and sauces. My mom always had a bottle on hand, and now I use it whenever I want to build layers of flavor. It’s the secret behind many rich, savory dishes that have people asking, “What’s that extra something?”

• Country of Origin: China

• Flavor Profile: Nutty, warm, slightly sweet

• Best Substitute: Dry sherry or mirin if you’re looking for a milder flavor.

• My Favorite: Shaoxing Wine

Recipes to Try: I used in in my Rice Cooker Chicken Rice to marinate the chicken.

Chow Mein

You can use this to season any stir fries

Mirin: The Sweet Elixir

Mirin, made from fermented rice and sweetened with sugar or rice syrup, is the secret weapon in many Japanese dishes. Its mild sweetness balances out salty or tangy flavors, making it perfect for glazes and marinades. I first discovered it while making homemade teriyaki sauce, and now I use it for everything from stir-fries to drizzling over rice.

• Country of Origin: Japan

• Flavor Profile: Sweet, slightly tangy

• Best Substitute: Sweet white wine with a splash of vinegar or honey.

• My Favorite: Mirin

Recipes to Try: It’s used in my Sous Vide Pork Ramen recipe to marinade the pork belly.

Sous Vide Pork Ramen

Used to marinade the pork belly

Gochujang Paste: The Korean Fire Starter

Gochujang paste is made from fermented soybeans, chili powder, and glutinous rice, giving it a spicy, sweet, and savory flavor with a deep umami punch. It’s my go-to when I want to add heat and depth to Korean dishes like bibimbap or spicy soups. It wasn’t a staple in my mom’s kitchen, but once I discovered it, I became hooked. It’s perfect for marinades, soups, or anywhere you want that fiery kick.

• Country of Origin: Korea

• Flavor Profile: Spicy, sweet, savory with deep umami

• Best Substitute: Sriracha with a bit of sugar and miso paste for complexity.

• My Favorite: Gochujang Paste

Recipes to Try: I’ve used this to make Korean Spicy Noodles and it’s superb.

Gochujang Noodles

Adds the perfect amount of heat to this cold noodle dish

Curry Paste: The Flavor Bomb (Red, Yellow, and Beyond)

Curry paste, whether red, yellow, or green, is a flavor powerhouse made from combinations of chilies, garlic, ginger, lemongrass, and spices. Red curry paste, with its fiery heat, is perfect for bold, spicy dishes, while yellow curry paste is milder and warmer, thanks to turmeric. Green curry paste brings a fresh, herbal heat. I love using these in quick curries, stir-fries, and marinades—they add instant depth and complexity to any dish.

• Country of Origin: Thailand

• Flavor Profiles:

  • Red Curry Paste: Spicy, aromatic, with heat from red chilies.

  • Yellow Curry Paste: Earthy, warm, with hints of turmeric and spices.

  • Green Curry Paste: Fresh, herbal, with a fiery kick from green chilies.

• Best Substitute: Harissa or sambal oelek for red curry; a mix of turmeric and mild chili paste for yellow.

• My Favorites: You can’t go wrong with any pastes from Mae Ploy.

Recipes to Try: This Curry Chicken recipe is divine.

Chicken Curry

Adds instant depth and complexity to curries

Miso Paste: The Umami Powerhouse

Miso paste, made from fermented soybeans, often with rice or barley, is my go-to for adding that irresistible umami depth to soups, marinades, and even salad dressings. It’s not just for miso soup anymore. White miso is milder and slightly sweet, while red miso is bolder and saltier. Both are fantastic for creating savory dishes with layers of flavor that keep you coming back for more.

• Country of Origin: Japan

• Flavor Profile: Umami-rich, salty, with varying degrees of sweetness or boldness

• Best Substitute: Soy sauce or tahini, though neither will give the full umami experience.

• My Favorite: Miso Paste

Recipes to Try: Google the Nobu’s Miso Cod. That’s all.

Miso Glazed Cod

One of the most popular dishes on Nobu’s menu, and one of the most recreated from at home chefs

Your Pantry Just Leveled Up

That’s it for the sauces, condiments, and pastes you need to stock your Asian pantry like a pro! From the versatility of soy sauce to the fiery depth of gochujang and the rich umami of miso paste, these staples will elevate your cooking game and unlock the full potential of Asian-inspired meals.

Whether you’re whipping up a quick stir-fry with Shaoxing wine, creating a cozy curry with red or yellow curry paste, or adding a subtle tang with rice wine vinegar, these essentials will have you prepared for any dish.

Follow along for part two—Spices! It’s time to dive into the essential spices you’ll need to add even more boldness and complexity to your Asian recipes. And don’t forget to share your creations—tag me in your cooking adventures and show off how you’re using these pantry staples to create delicious meals!