Growing up, I was obsessed with helping my mom cook. Though she would dabble in making Italian food or try out popular boxed ingredients of the time, most nights featured what she knew best—giant pots of Thai comfort fare and heaping mounds of jasmine rice.
This sauce gives you the most flavor bang for your buck. The thin, reddish-brown liquid is made by fermenting small fish, like anchovies, with salt for up to two years. The juice extracted from the mixture is a pungent sauce that brings a blast of umami to any and everything it touches. Add a few drops to fill out the flavor profile of your stir fry, or use it as a major ingredient, like in Thai som tum salad. For fish sauce newbies, just add a few drops to a hearty dish with many components.
Whichever fish sauce you find will be the best one, but if you have a choice, I like: Squid Brand Fish Sauce
Oyster sauce
My favorite oyster sauce: Mae Krua Oyster Sauce
I usually use a combination of two or three sauces in a noodle stir-fry like this one. Credit: Allie Chanthorn ReinmannMushroom soy sauce can range from thin and medium-brown in color, to slightly viscous and nearly black. Mushroom soy sauce is made using dried black mushrooms and a light soy sauce, and though it doesn’t taste exactly like the fungi, it does taste notably earthier than standard soy sauce. I use light brown mushroom soy sauce rather liberally in dishes, or as a replacement for “regular” soy sauce. If I’m making a pot of turkey chili and looking for a salty, earthy flavor, I’ll splash this in to add some depth to the tomato base.
Black mushroom soy sauce
Sometimes, if you’re adding fish sauce and regular soy sauce to a dish already, you don’t necessarily need another salty component. A teaspoon of black mushroom soy sauce, however, gives an entire stir fry a beautiful dark brown color with a touch of sweet, earthy umami, and much less salt. This type of soy sauce still uses dried black mushrooms for added flavor, but the mushroom extracts are added to dark soy sauce, instead of a light one. Dark soy sauce is usually aged longer than the light variety, and some bottles might even include molasses. I like Pearl River Bridge superior black mushroom soy sauce for its dark color and sweet flavor. I splash it (lightly!) into my fried rice, along with regular soy sauce and Golden Mountain Sauce.
Golden Mountain Sauce
The four products I’ve mentioned so far are types of sauces, and you could explore different brands to find your favorite, but Golden Mountain Sauce is a brand of very special seasoning sauce. The ingredient list consists of “soybean sauce,” made from soybeans, corn, water, sugar, and salt. The flavor is salty, malty, savory, and ever-so-slightly sweet. It’s incredibly flavorful, and it’s my favorite all-purpose sauce by a long shot. There's just something about it that tastes like nothing else around. It's perfect dashed upon leftover rice with an egg. (A little dose will do it, but when I was a kid I had to make sure every grain of rice had a pool of this sauce around it.)
Or you could order it, of course: Golden Mountain Sauce
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