Top 5 Asian sauces you need in your kitchen

Asian cooking is all about flavors. Every Asian recipe comes with a balanced mix of condiments and sauces that makes a perfect taste. Here are the top 5 Asian sauces you need to keep in your kitchen to master your Asian cooking.

1. Fish sauce


Fish sauce, also known as nam pa in Laos, nam pla in Thailand or nuoc mam in Vietnam is an indispensable ingredient of many Asian dishes. Its salty fishy aroma can be strong right out from the bottle but mellows when cooked. You can buy the popular Thai brand Squid brand fish sauce or go for the Vietnamese version Three Crabs Premium Fish Sauce from Viet Huong.

2. Oyster sauce


Oyster sauce is made with the reduction of juice obtained by cooking oysters. It is adjusted with salt, sugar, and sometimes soy sauce. It is a great ingredient to add when stir-frying vegetables to quickly build flavor. The most popular brand in Thailand is the Mae Krua Oyster Sauce.

3. Soy sauce.s


There are many types of soy sauces, sometimes called soya sauce in Asia. All of them are made with soybeans, wheat, salt, and water. The most common sauce is also called the Light soy sauce, used for dipping, marinating ingredients, dressings and stir-frying food. Dark soy sauce is aged longer and often mixed with caramel, it gives your dish a rich brown color, perfect for pork meat for instance. Thick soy sauce has extra sugar and wheat and sometimes, a starch thickener. A popular brand is the Healthy Boy soy sauce.

4. Sriracha hot chili sauce


This chili sauce is named after the coastal city of Si Racha in Thailand. It is a sauce made with fresh chilies, vinegar and garlic used to spice up dishes before serving. Vietnamese will often add it into their Pho, it is also used for dipping finger food like meatballs. Popular brands in Asia include the Shark Brand Sriracha Chili Sauce, the Dragonfly Sriracha Hot Chili Sauce and also the Polar Sriracha Chili Sauce.

5. Maggi seasoning sauce


This Maggi seasoning sauce might not be a traditional sauce but it is like the Swiss army knife of sauce in Asian cooking. It is perfect to add a mild salty flavor to your pork fried rice, stir-fried vegetables, stir-fried noodles or in the broth of a stew. Kids also love it on top of their fried eggs where it will just replace salt.


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