These sauces are great to have on hand for stir fries, noodle soups, tofu dishes and so much more! They add something special to Vietnamese Pho!
Sriracha is a Thai chilli sauce. Mine looks more like a chilli paste because it is thick and creamy. I like it hot, with lemon rather than vinegar and sweetened with fresh dates. It is a very simple recipe to make and it lasts because a little goes a long way!
Hoisin sauce is commonly used in Chinese dishes. Traditional hoisin sauce is made from fermented black soy beans and soy sauce. In my version, I substitute the fermented black beans with Israeli tahini and soy sauce with Redboat fish sauce. This makes a unique taste with lots of unami flavour.
Play around with the flavours to find what you like best!
Sriracha Sauce
Ingredients
300 grams small red Thai chilis, washed, stems removed
12 cloves garlic, peeled and sliced
1 full cup freshly squeezed lemon juice
12-14 fresh dates, pits and caps removed
1 tsp Himalayan pink salt
Instructions
In a large pot, add water and bring to a boil. Sterilise several small, clean jars. Leave the jars in the boiling water for several minutes fully immersed. With tongs remove, drain off the water and let them stand on the counter. Turn off the water when all the jars are sterilised and place the tops in the hot water for several minutes. Remove with tongs and leave on the counter face up.
Freshly squeeze the lemon juice and place in a pot.
Wash the chilis and cut off the stems. Slice roughly and add to the lemon juice.
Peel and slice the garlic and add to the lemon juice.
Simmer on a low heat for about 15 minutes or until the garlic is soft.
Transfer to a high speed blender with the pitted dates and run for one minute until smooth.
Return to the pan, add the salt and bring to a simmer stirring constantly as you will have a thick paste. Once the paste has reached a simmer, remove from heat and fill the small sterilised jars. Tighten the lids on the jars and leave on the counter until fully cooled before storing in the refrigerator.
‘Hoisin’ Sauce
Ingredients
4 tbs Redboat fish sauce
3 tbs freshly squeezes lemon juice
2 heaping tbs Israeli or Lebanese tahini
4 cloves garlic, peeled and crushed
2 fresh dates, 2tbs raw honey or pure maple syrup
1/2 tsp Chinese five spice
2 tsp homemade sriracha (see above)
2 tsp toasted sesame oil
Method
Put a sauce pan full of water on high and bring to a boil. When boiling, place a small jar and boil for at least 5 minutes. Take the jar out with tongs and leave on the counter to air dry. Turn the water off and place the lid in the hot water for several minutes. Take the lid out with tongs and place on the counter, face up to air dry.
Add all the ingredients in a sauce pan and heat at a moderate heat, stirring until it is thoroughly combined. Turn off the heat and pour the mixture in a blender and run at high until you have a smooth sauce.
Pour in to the sterilised jar, seal and leave on the counter until the sauce is room temperature. Store in the refrigerator.