Hoisin Sauce (Made with Dates!)


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Hoisin sauce is essential to Vietnamese dining – it has a place at every table in most Vietnamese restaurants.

Why?

Aside from being delicious, hoisin sauce is the needed cherry on top for many Vietnamese dishes. And did I mention it’s delicious?

If you’ve never had hoisin sauce, it’s sweet, very salty, dark brown in color, and sticky in consistency. The only problem I have with it is the amount of filler ingredients that occupy every hoisin sauce out there, thus, Kim and I set out to make a homemade variation.

Then, she had a sudden realization, why not use dates in place of brown sugar? They’re sweet, a whole food, and we wouldn’t have to cook the sauce down at all.

A win-win for health and ease!

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We hope you enjoy this simple recipe basic on Hoisin Sauce, be on the look out for a from-scratch Pho recipe soon ;)

All the best,
Kim & Ryan

Hoisin Sauce

  • Servings: About half a cup
  • Time: 5 minutes
  • Difficulty: Easy
  • Print

Umami, sweet, sticky hoisin sauce to be used in place of store bought hoisin sauce in any recipe.

Ingredients

  • 14 pitted dates
  • 1/4 c + 2Β tbsp tamari sauce
  • 1/4 c water
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1/8 tsp each ground star anise, cloves, cinnamon, and garlic

Directions

  1. Combine all ingredients in blender or food processor and blitz until smooth.
  2. Use as a condiment for spring rolls, Vietnamese Pho, and as a base for other sauces. Store in an airtight container at room temperature for up to a month.

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