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!
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
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 + 2 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 (or 1/4 tsp Chinese Five Spice)
- 1/8 tsp garlic powder
Directions
- Combine all ingredients in blender or food processor and blitz until smooth.
- 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.
NO EGGS OR HAM 
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