Asian Sauces : Our Top Picks to Elevate Your Dishes in 2026
The Asian sauce aisle can be overwhelming. Between fish sauce, oyster sauce, and their plant-based alternatives, it's hard to know where to start. Which one should you choose for the perfect pad thai, a fragrant broth, or a marinade that makes all the difference ?
This guide is here to help you make sense of it all. As the Head of Product Recommendations at Joybuy, my mission is simple: to give you practical advice on choosing the right Asian cooking ingredients for your needs, without the marketing jargon. Together, let's break down the essential sauces and discover our top picks to expand your flavour palette.
Buyer's Guide : 3 Things to Check Before Choosing Your Asian Sauces
To make the right choice, a few details on the label can make all the difference.
1. Decode the Ingredient List
The ingredient list says a lot about a sauce's quality. For a fish sauce (or nuoc mam), a short ingredient list is often a good sign: anchovy extract, salt, and water—that's it. A reputable origin, like Phu Quoc island in Vietnam, is also a guarantee of traditional craftsmanship. For oyster sauces, check the percentage of oyster extract.
2. Traditional Sauce or Plant-Based Alternative ?
Today's cuisine offers excellent options for all dietary needs.
- Traditional sauces : Fish sauce is made from fermented fish (most often anchovies), while oyster sauce is a blend of oyster extracts, soy sauce, and other seasonings.
- Plant-based alternatives : Vegan fish sauce is often made from fermented soybeans or seaweed extracts to mimic the umami flavour. Meanwhile, vegan oyster sauce relies on mushroom extracts (like shiitake) to replicate a texture and taste close to the original.
3. What's the Use Case: Dipping, Marinating, or Cooking ?
Not all sauces are used in the same way. A pure, high-quality nuoc mam is perfect for a dipping sauce (diluted with sugar, water, and lime). A thicker oyster sauce is ideal for coating stir-fried vegetables or glazing meat. Consider its primary use to choose the right Asian seasoning.
Our Selection of Asian Sauces for 2026
Here are our recommendations, chosen for their flavour profile and versatility in the kitchen.
Phu Quoc Hung Thanh Fish Sauce (650 ml)
Why It Stands Out This fish sauce is a classic of Vietnamese cuisine, crafted using a one-year natural fermentation process in wooden barrels. Its minimalist composition—75% anchovy extract and 25% salt—guarantees an intense and authentic umami flavour with no additives. Its clear, amber colour is a sign of its purity.
Key Strengths
- Natural and traditional fermentation.
- Rich and deep umami taste.
- Versatile : ideal as a dipping sauce, in marinades, or for cooking.
Who Is It For ? For purists and lovers of authentic Vietnamese cuisine looking for a benchmark nuoc mam for their pho or bò bún.
Au Lac Vegan Fish Sauce (500 ml)
Why It Stands Out The Au Lac sauce is an impressive plant-based alternative to traditional fish sauce. Made from soybeans, water, and salt, it replicates the salty, umami profile essential to many Asian recipes, all without any animal products.
Key Strengths
- 100% plant-based, guaranteed free of animal products.
- A direct substitute in Vietnamese and Thai recipes.
- Perfect for vegetarian and vegan diets, or for those with fish allergies.
Who Is It For ? For anyone looking to adapt their favourite Asian dishes to a plant-based lifestyle without compromising on taste.
Lee Kum Kee Vegan Oyster Flavoured Sauce (520 g)
Why It Stands Out Lee Kum Kee, a benchmark brand for Chinese sauces, delivers an excellent vegan oyster sauce. Made with soy protein and soy sauce, it offers a rich umami flavour and a glossy texture very close to the original version. Perfect for stir-fries and braised dishes.
Key Strengths
- Deep umami flavour and thick texture.
- 100% plant-based recipe.
- Highly versatile: stir-fries, marinades, noodles…
Who Is It For ? For fans of vegetarian and vegan cooking who don't want to give up the unique flavour and texture of oyster sauce, especially in Chinese cuisine.
Amoy Premium Oyster Sauce (185 g)
Why It Stands Out This sauce from Amoy is a go-to classic for anyone seeking a traditional oyster sauce. Formulated with 2% oyster extract, it provides a briny, salty flavour that instantly enhances stir-fried vegetables, meats, and seafood. Its smooth consistency is ideal for finishing dishes with a glossy coating.
Key Strengths
- Authentic taste from oyster extract.
- Glossy texture, perfect for finishing dishes.
- A cornerstone of Cantonese cooking.
Who Is It For ? For home cooks who want to recreate the authentic taste of Chinese restaurant dishes with a reliable and flavourful oyster sauce.
Looking for Other Flavours ?
Your plant-based culinary exploration doesn't stop here. If you're looking for other meal alternatives, like plant-based proteins, take a look at our selection.
Discover Our Range of Vegan Sausages
Frequently Asked Questions
What's the difference between fish sauce and soy sauce ?
Although both are salty fermented sauces, their base ingredients and flavour profiles are very different. Fish sauce is made from fermented anchovies, giving it a briny aroma and a powerful umami kick. Soy sauce, on the other hand, is made from fermented soybeans (and sometimes wheat), resulting in a more earthy, roasted flavour. As a rule, they are not interchangeable in recipes.
How should I store Asian sauces after opening ?
Most Asian sauces, like fish sauce and oyster sauce, should be stored in the refrigerator after opening. This helps preserve their flavours and prevent any change in taste. Always refer to the product label for specific instructions. For example, the Phu Quoc Hung Thanh sauce should be used within 30 days of opening.
Can oyster sauce be used in non-Asian dishes ?
Absolutely. Oyster sauce is a fantastic umami flavour enhancer. Just a few drops can enrich a gravy for a beef roast, a marinade for grilled foods, or even a stew. Used sparingly, it adds a beautiful depth without imparting a distinctly "Asian" flavour.