Homemade Authentic Hoisin Sauce- Recipe

Hoisin Sauce: A Savory Condiment Staple from Cantonese Cuisine Our Vietnamese Table

Hoisin sauce, a dark and richly flavored condiment, is a cornerstone of Cantonese cooking. Its origins are shrouded in some mystery, with the name "hoisin" translating to "seafood" in Cantonese. However, the sauce itself doesn't contain any seafood. Theories suggest that earlier versions may have incorporated dried or fermented seafood for umami depth, but these elements faded over time.

Hoisin sauce's versatility shines in its various uses. It glazes meats for a glossy sheen and caramelized sweetness, adds depth to stir-fries, and transforms into a delicious dipping sauce. Beyond Cantonese cuisine, hoisin sauce has become a staple ingredient in Vietnamese cooking as well. Our family uses it as a condiment for beef pho, for making mom’s famous peanut/hoisin sauce dip, to even making it in my favorite recipe- my Char Siu Smoked BBQ ribs with Hoisin.

Savoring Hoisin Sauce:

Use your homemade hoisin sauce as a dipping sauce for spring rolls, grilled meats, or even noodles. It adds a unique layer of sweet, savory, and umami flavor to stir-fries, marinades, and glazes. Enjoy the taste of tradition with this versatile condiment!

If you’re curious on what else to use this for, check out these popular Asian dishes below:

Char Siu (Cantonese BBQ Pork): A quintessential Cantonese dish featuring tender, barbecued pork marinated in a sweet and savory sauce often featuring hoisin.

1. Peking Duck (Roast Duck): Crispy-skinned roast duck is often served with thin pancakes, spring onions, and a hoisin sauce dipping mixture for a flavorful combination.

2. Moo Shu Pork (Múshùròu): Thinly sliced pork stir-fried with vegetables and served in steamed buns or pancakes. Hoisin sauce is a common condiment for dipping or spreading.

3. Kung Pao Chicken (Gōngbǎo Jī Dīng): Spicy stir-fried chicken with peanuts, vegetables, and chili peppers. Hoisin sauce can be added for a touch of sweetness and depth.

4. Cha Shao Bao (Char Siu Buns): Steamed buns filled with tender char siu pork (often marinated with hoisin sauce) for a delicious handheld treat.

5. Lo Mein (Stir-fried Noodles): Popular stir-fried noodles with vegetables, meat, or seafood. Hoisin sauce can be incorporated into the stir-fry sauce for a richer flavor.

6. Siu Mai (Shumai): Steamed pork dumplings with a savory filling that may sometimes include hoisin sauce for added complexity.

7. Wontons in Chili Oil (Wonton Mian): Wontons filled with pork or shrimp, served in a flavorful chili oil broth. Hoisin sauce can be offered as a condiment for dipping.

8. Scallion Pancakes (Cong You Bing): Crispy savory pancakes made with scallions. Hoisin sauce is a popular dipping option alongside other condiments.

9. Egg Foo Young (Ye Dan Fu Rong): Scrambled eggs with chopped vegetables and sometimes meat or seafood. Hoisin sauce can be drizzled on top for a sweet and savory contrast.

Making Your Own Hoisin Sauce:

For a taste of homemade authenticity, here's a recipe to craft your own hoisin sauce:

Ingredients:

• 1/4 cup soy sauce

• 2 tablespoons black bean paste (or sub with Oyster Sauce)

• 2 tablespoons brown sugar (or sub honey)

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1/4 tsp garlic powder

• 1/4-1/2 teaspoon Chinese five-spice powder

• 1/4 teaspoon black pepper

Constarch Slurry: 1 tbs water, 1 tbs cold water

Instructions:

1. To a sauce pan add soy sauce and combine all ingredients except (the cornstarch slurry) in a small saucepan.

2. Heat on low/med, stirring until everything is combined and evenly mixed. Add your cornstarch slurry til thickened.
   
   A note about making a cornstarch slurry: Mix cornstarch with cold water to create a slurry. Whisk the simmering sauce constantly while slowly adding the cold slurry to prevent clumping. If for some reason your sauce clumps up from the cornstarch slurry, just run it through a strainer.

3. Adjust thickness with water if the sauce is too thick.

4. Taste and adjust seasonings to your preference.

5. Once satisfied, remove from heat and cool completely.

6. Transfer to a sealed container and store in the refrigerator for up to 2-4 weeks.