Craving your favourite Asian takeaway dishes without leaving home? The secret to creating it at home is in the sauce! These essential Asian-inspired staples will instantly elevate your fake-out feast. 

1. Soya sauce 

Sure, we love to drench our sushi in it, but soya sauce is the anchor to many Asian dishes. Made from fermented soybeans, this umami-packed sauce pours seamlessly into stir-fries, marinades, dipping sauces and even soups – improving almost every dish it touches.  

Watch below to learn about the differences between light & dark soy sauce:  

@ziangsfoodworkshop If you’ve ever wondered how to use, or what’s the difference between light soy sauce and dark soy sauce and why Chinese takeaways and takeouts use both, then I got you covered with this Light vs dark soy sauce video #foodtok #chef #chinesefood #chinesetakeaway #soysauce ♬ Chill Kitty (Lofi) – The Machinist Beats

2. Hoisin sauce  

Hoisin, which comes from the Cantonese word for seafood, is anything but fishy – it’s a thicker condiment often nicknamed the Chinese BBQ sauce. Made with fermented soybeans, garlic, red chilli peppers and sugar, it delivers a glossy, umami-rich punch and is typically used in marinades and stir-fries. 

3. Fish sauce  

“Fish sauce is a salty, robust condiment,” says chef Ronna Welsh. “You’ll sometimes find a bottle on the table of Vietnamese, Thai or even Philippine restaurants, alongside chilli pastes and other condiments,” she explains. Made from fermented anchovies, salt and water, it’s a staple for adding savoury depth to curries and soups.  

@rosereisman Fish sauce has become a popular ingredient in recent years. But what is it exactly? And how do you use it? Watch to find out! #rosereisman #condiments #fishsauce ♬ original sound – Rose Reisman

4. Oyster sauce  

Contrary to its name, oyster sauce doesn’t taste fishy at all. Made from oyster extract, it has a rich, earthy flavour that’s salty with just a hint of sweetness. Although similar in colour to soya sauce, it’s less salty and brimming with umami – making it perfect for drizzling over vegetables or whisking into marinades for meat.  

@sachienomura How Oyster sauce was invented! 🤔🦪 Oyster sauce was invented by accident in 1888 by Lee Kum Sheung in Guangdong, China, when he left oyster soup simmering for too long. Instead of a clear broth, he discovered a thick, brownish, caramelized, and intensely savory sauce. This original, concentrated, and umami-rich liquid was then sold as a new, delicious condiment, marking the beginning of the Lee Kum Kee brand. Now oyster sauce is popular and used all around the world! #cooking #oyster #chef #food #facts ♬ Sweet Tea – Neyaraf

Photography: Pexels, Freepik