Top 59 Southeast Asian Condiments

Bawang goreng is a traditional condiment. It's made by deep-frying thinly sliced shallots in oil until the shallots become crisp and golden. The flavor is described as bitter and savory. Once prepared, this condiment is usually stored in airtight jars for later use. It's sprinkled over various Indonesian dishes such as nasi goreng, chicken satay, bakso, semur, and sop buntut. Bawang goreng can be bought at most Indonesian supermarkets and grocery stores.Expand

Kecap manis is a sweetened, syrupy soy sauce originating from the island of Java in Indonesia, distinguished by its high sugar content and viscous texture. The development of this condiment occurred following the introduction of soy sauce by Chinese immigrants to the Indonesian archipelago, where the local abundance of palm sugar led to the adaptation of the savory original into a sweet variant suited to the regional palate. By the mid-19th century, commercial production was established in cities like Tangerang and Kudus, utilizing specific local ingredients that deviated from continental Asian soy sauce formulas. Preparation begins with the standard fermentation of black soybeans and roasted grain in a brine solution using Aspergillus molds to create a savory base known as kecap asin. This liquid is then boiled with a high ratio of gula jawa, or coconut palm sugar, often reaching up to 50 percent of the final volume, which creates a thick, molasses-like consistency through caramelization and moisture reduction. During the boiling phase, aromatics such as star anise, galangal, lemongrass, and cloves are frequently added to the mixture to infuse it with botanical volatile oils. A specific property of kecap manis is its ability to act simultaneously as a seasoning and a glaze due to the high density of complex sugars which undergo the Maillard reaction rapidly when exposed to high heat. It is served as a fundamental base for marinades, a finishing glaze for grilled meats, and a table condiment. The sauce is consumed daily throughout Southeast Asia, forming the core flavor profile of national dishes such as nasi goreng and mie goreng, and is often served alongside sate as a dipping sauce combined with bird's eye chilies and shallots. Food pairings involve savory and spicy proteins like grilled chicken or lamb, where the sweetness of the sauce mitigates the heat of capsicum, and fermented soy products like tempeh. Beverage pairings include jasmine tea, which provides a floral astringency to cut through the sugar density, or refreshing citrus-based drinks like es jeruk to balance the deep, earthy umami of the caramelized soy.Expand

Phú Quốc is a unique fish sauce extracted by long time fermentation of anchovies' flesh at a high temperature, in West Vietnam. The fish extract / sauce has a delicate smell without unusual ammonia tones because of long time fermentation in wooden barrels. It is dark red to brown and tastes rich and complex, intensely sweet and salty, with a distinctive fatty taste and a sweet aftertaste. Once the final product is made, it is then bottled in plastic or glass containers. It can be used in soups and marinades or act as an accompaniment to noodle dishes and spring rolls.Expand

Sriracha is a condiment and a hot sauce that combines red chili peppers, garlic, vinegar, salt, and sugar. It was first created by a local woman Thanom Chakkapa in Si Racha, Thailand. Originally known as sriraja, the sauce was first prepared with fermented prik chee fah chili peppers and it was typically served as a dipping sauce or a condiment with noodles, seafood, fried rice, spring rolls, or pho. Outside of Asia, the name is almost exclusively associated with the brand Huy Fong Foods, founded by a Vietnamese immigrant David Tan in Los Angeles. His version is based on jalapeño chili peppers, and in the recent years, it has become a global sensation, earning its place in many restaurants across the United States and Europe. Sriracha is praised for its perfect balance of sweetness and tanginess, which makes it work well with a wide array of dishes.Expand

Serundeng is an Indonesian condiment made from sautéed grated coconut, commonly found in Javanese and Sundanese cuisine, and used to enhance the flavor and texture of a variety of savory dishes. Originating from Java, where coconut-based ingredients play a central role in the culinary landscape, serundeng is both a flavorful garnish and a versatile side dish. It is typically made by slow-toasting fresh grated coconut in a pan along with a rich blend of spices such as garlic, shallots, galangal, coriander, turmeric, and makrut lime leaves, often with a touch of palm sugar for balance. The result is a fragrant, golden-brown mixture that is dry, slightly crisp, and deeply aromatic. Serundeng is usually served with rice and meat dishes, especially beef rendang, fried chicken, or grilled meats, where it adds a warm, nutty flavor and a satisfying contrast in texture. In some regional variations, it includes fried peanuts or shredded meat, turning it into a heartier accompaniment rather than just a topping. The seasoning can be adjusted to lean sweeter, spicier, or more savory, depending on local preference and the main dishes it complements. Despite its humble appearance, serundeng requires patience and attention, as the coconut must be stirred constantly during cooking to ensure even browning and prevent burning. In Indonesian households, serundeng is often made in batches and kept in airtight containers to be used over several meals, much like a spiced dry relish.Expand

Also known as Chinese fermented black beans, douchi is an indispensable part of Chinese cuisine. The black soybeans are heavily salted and fermented, resulting in an extremely salty ingredient with a robust and pungent flavor. They are rarely eaten plain and are usually used in classic Chinese dishes as a condiment or a seasoning. Since their taste resembles a mix of soy and fish sauce, they are often added to provide a unique flavor to Chinese culinary classics. In the cooking process, they develop a slightly sweet taste, which is a perfect match for stir-fry dishes, rice, and various Chinese sauces. They are also common in meat dishes and classic Chinese soups, in which they enhance the freshness of other ingredients and provide a sharp background flavor. It is believed that douchi has been used in Chinese cuisine for centuries, with the earliest written mention dating back to 173 BC. There are also numerous products created with this unusual ingredient, the most famous of them being black bean sauce, which is also one of the key ingredients in classic Chinese cuisine. Nowadays, packed douchi can be found in stores and supermarkets across China and in many international supermarkets around the world.Expand

Banana ketchup is a popular condiment originating from the Philippines. Some say that it was derived from tomato ketchup, while others claim that it's an evolution of banana sauce. It's made with a combination of mashed bananas, vinegar, sugar, and various spices. During World War II, due to the fact that there was a lack of tomatoes and an abundance of bananas, this condiment was created to use with dishes such as hot dogs, french fries, omelets, hamburgers, and barbecued pork or chicken. Banana ketchup is rarely used in meals as an ingredient, with the exception of Filipino spaghetti, consisting of spaghetti, banana ketchup, and sliced hot dogs.Expand

Cuka cabe is a chili vinegar condiment commonly found in Indonesian cuisine, particularly in dishes from Jakarta and other urban regions of Java. It consists of whole or chopped bird’s eye chilies soaked in clear vinegar, sometimes with added sugar, garlic, or salt, depending on the variation. The resulting liquid is sharp, spicy, and aromatic, used primarily to enhance noodle dishes such as mie kangkung, bakmi, or meatball soups like bakso. It offers a controlled way to add acidity and heat without introducing oil or altering the core broth or sauce of a dish. The origins of cuka cabe are closely tied to the influence of Chinese-Indonesian cooking, where vinegar and pickled chilies are often used as flavor enhancers. In the Indonesian adaptation, the condiment has become a staple at noodle stalls and home kitchens, appreciated for its ability to cut through the richness of gravies or broth. It is especially prominent in Betawi cuisine, where dishes like mie kangkung, soto mie, and sop iga are routinely paired with this vinegar to allow diners to customize the taste according to preference. Preparation of cuka cabe is simple and relies on a few ingredients. Fresh red or green bird’s eye chilies are the most common choice due to their small size and intense heat. They are usually soaked in either plain white vinegar or palm vinegar. In some recipes, a small amount of sugar is added to balance the sharpness, or crushed garlic is included to lend depth. The chilies may be pierced or sliced to infuse the liquid more quickly, and the mixture is left to rest for several hours or overnight before use. The resulting condiment is stored in a bottle or jar and can last for several weeks when kept refrigerated. The use of cuka cabe is typically personal and optional. It is placed on tables alongside other condiments such as soy sauce, sambal, and fried shallots. A few spoonfuls of the vinegar can brighten the flavor of an otherwise rich or salty dish, while the chilies themselves can be eaten whole for an added burst of heat. Because it contains no oil, it is especially suited for clear soups and dishes where a clean, acidic contrast is desired.Expand

This Vietnamese fish sauce originates from Phan Thiết, a place famous for fish sauce production. The sauce is made from fermented salted anchovies. They're placed into high, cylindrical-shaped wooden crated and left to ferment. The flavor is savory, earthy, full of umami, complex, and rich. At first it tastes salty, but there's also a sweet aftertaste. The sauce is graded by color – the darkest ones are from the first extraction of the liquid, while the other ones come from subsequent extractions with the addition of water, and those ones are usually used for cooking.Expand

Lê Gia is a Vietnamese producer of traditional fermented condiments based in the coastal district of Hoằng Hóa in Thanh Hóa Province. The brand was founded in 2015 by Lê Ngọc Anh with the aim of preserving the heritage of Khúc Phụ village which has been associated with fish sauce production for more than two centuries. Its core product is fish sauce made from fresh anchovies and pure sea salt without added water, flavor enhancers or preservatives. The fish are salted immediately after being caught to preserve their natural quality. The mixture is then matured in large traditional wooden barrels for 18 to 24 months. After fermentation the first-press sauce is extracted and develops a clear amber color, a pronounced umami character and a mildly sweet finish. The producer also blends liquid from several barrels to achieve a consistent flavor in the finished product. In addition to fish sauce the range includes fermented krill paste, shrimp sauce, fermented fish products and other condiments characteristic of Vietnamese cuisine. The company works with local fishermen and salt producers which helps preserve the traditional livelihoods of the coastal community. Since 2024 the Lê Gia production complex has also been recognized as a tourist destination where visitors can learn about the history and production of traditional fermented sauces.Expand

Thuần Chay Gò Công is a Vietnamese producer of fermented soybean products based in the Gò Công Đông district of the Mekong Delta. Its production facility is located in Tân Tây commune in Tiền Giang Province. The company specializes in soy sauces and fermented pastes intended for vegetarian diets. Production is based on a traditional manual fermentation process that lasts more than 36 months for certain products. The primary ingredients are soybeans, sea salt, and water, while red beans and brown glutinous rice are also used to make the fermented paste. During maturation, the products are exposed to natural temperature fluctuations, sunlight, and humidity. This process contributes to their pronounced aroma, dark color, and complex balance of salty and sweet flavors. Thuần Chay Gò Công is a small regional producer whose identity is built around extended fermentation and the preservation of traditional soybean-processing methods.Expand

Thuận An is a Vietnamese agricultural cooperative based in Tân Đông Hiệp Ward in Ho Chi Minh City. It was officially registered in July 2025, with Nguyễn Văn Trọng listed as its legal representative. The cooperative processes chili peppers and produces condiments under the Làng Ta brand. Its range is primarily based on sauces made from fresh chili peppers sourced from controlled farms. Ripe red peppers are selected before processing to ensure a consistent flavor and suitable level of heat. Natural fermentation is the defining feature of the production process, developing more complex aromas and mild acidity. Some varieties are aged for 12 months. Depending on the recipe, additional ingredients include rice vinegar, sugar, salt, and garlic. The range includes classic fermented chili sauce, sriracha-style sauce, and coarsely chopped chili peppers with garlic. These products differ from typical sweet industrial chili sauces through their stronger emphasis on the flavor of fermented peppers. Thuận An also provides contract manufacturing services for other brands. The Làng Ta product line existed before the formal establishment of Thuận An and was previously associated with the Tam Nông Việt Nam cooperative.Expand

Tâm Đức is a Vietnamese producer of traditional condiments and processed food products based in Hanoi. It operates as a cooperative under the name Tâm Đức Seafood Cooperative and bases its production on traditional Vietnamese processing and fermentation methods. Although the cooperative’s name refers to seafood products, its range is considerably broader and includes fish sauce, rice vinegar, fermented soy sauce, chili sauce, shrimp paste, and other condiments. Rice vinegar holds a particularly important place in its portfolio, with varieties including Giấm gạo Hà Nội, Giấm gạo Bắc Hương, and Giấm nếp hoa vàng. For this category, the producer relies on the natural fermentation of rice rather than producing vinegar with synthetic acetic acid. Certain varieties are made from glutinous rice fermented with a vinegar culture. The aging process can last between 36 and 60 months, while according to the producer some batches are aged for even longer periods. During this process, the vinegar gradually develops the acidity and aroma characteristic of traditionally fermented rice vinegar. The producer states that no preservatives or inorganic acids are added to these products. In addition to vinegar, Tâm Đức produces traditional fermented condiments used for dipping, marinating, and preparing various Vietnamese dishes.Expand

Red Boat is a family-owned Vietnamese-American producer of traditional fish sauce with production facilities on Phú Quốc Island in Vietnam. The company was founded in 2011 by Cường Phạm who grew up in Saigon and later worked as an engineer in the United States. He established the brand because he could not find a fish sauce on the American market that resembled the traditional Vietnamese sauce he remembered from childhood. Production follows the method traditionally used by fish sauce barrel houses on Phú Quốc Island. The principal raw material is wild-caught black anchovies harvested from the waters surrounding the island. The fish are mixed with sea salt immediately after being caught to preserve their freshness. Anchovies and salt are combined in an approximate ratio of three to one. The mixture then undergoes natural fermentation for about one year in large wooden barrels. Red Boat has gained international recognition among chefs and consumers and is regarded as one of the best-known contemporary producers of premium fish sauce from Phú Quốc Island.Expand

HTX Kinh doanh Tổng hợp Mường Khương, also known as HTX Mường Khương, is a Vietnamese agricultural cooperative based in Lào Cai Province. It was established in 2004 and officially registered in early 2006. Its development is closely associated with Nguyễn Văn Dũng, who moved from the construction industry into the cultivation and processing of local chili peppers. The first batches of chili sauce were made by hand using traditional methods practiced by communities in the mountainous Mường Khương area. The cooperative gradually organized production to transform the local chili pepper into a stable commercial product instead of selling it only as a fresh ingredient. In early 2006, it secured trademark protection for Mường Khương chili sauce and Séng Cù rice. The cooperative works with farming households from several local communities, including members of the Tày, Nùng, Dao, and Giáy ethnic groups. Chili-growing areas have been developed in places such as Nậm Chảy, Thanh Bình, and Tung Chung Phố. The cooperative has established a raw material area covering approximately 150 hectares and organizes the purchase of chili peppers from several hundred households. Farmers are encouraged to use organic fertilizers and biological preparations, control the quality of irrigation water, and limit chemical pesticides.Expand

VietFerm is a Vietnamese food company based in Hanoi that specializes primarily in the production of naturally fermented vinegar. It operates as VietFerm Joint Stock Company, with Trần Tâm Phương serving as its legal representative. The company’s development is connected to a family tradition of rice vinegar production that Phương continued and later transformed into a commercial business. VietFerm markets its vinegar products primarily under the Thủy Tâm brand. Production is based on natural fermentation and the use of food ingredients such as rice, fruit, and wine. Different types of rice vinegar hold a particularly important place in its range, including organic rice vinegar and red rice vinegar. The company also produces white vinegar, apple cider vinegar, and various types of wine vinegar, including varieties flavored with herbs. Its portfolio additionally includes traditional fermented products and condiments such as cơm mẻ and salted pepper. VietFerm emphasizes natural fermentation and the use of carefully selected raw materials as the main principles of its production. The company’s products are used in dressings, marinades, dipping sauces, soups, pickled vegetables, and various other Vietnamese dishes. VietFerm is headquartered on Phùng Chí Kiên Street in Hanoi and distributes its products through retail and food service channels, including restaurants in Hanoi.Expand

Quy Nguyên is a Vietnamese company specializing in the production and distribution of traditional Vietnamese food products. It was founded by the Buddhist monk Thích Tuệ Hải, who serves as the abbot of Long Hương Pagoda in Đồng Nai Province. The company was officially registered in Ho Chi Minh City in April 2011. Its production activities are associated with Long Hương Pagoda in Nhơn Trạch District. The product range includes brown rice, brown rice products, fermented soy sauces, miso, sesame products, roasted rice tea, kudzu starch, and various plant-based blends. One of its best-known products is Tamari Nguyên Dương Trường Niên. This sauce is made from soybeans, sea salt, water, and a fermentation culture without added sugar or preservatives. Fermentation and maturation take more than three years and occur in containers exposed to sunlight. Quy Nguyên also produces a garlic-infused tamari and long-aged miso.Expand

Hoàng Gia is a Vietnamese producer of traditional fish sauce owned by Vạn Xuân FMCG Investment. The company was registered in Ho Chi Minh City in 2017 while Hoàng Gia was developed as its specialized premium fish sauce brand. Production is associated with the coastal province of Bình Thuận which has a long tradition of fish processing and sea salt production. Carefully selected fresh anchovies from the Tuy Phong area are used as the principal raw material. The fish are combined with local sea salt from Chí Công in a ratio of three parts anchovies to one part salt. The mixture undergoes natural fermentation for approximately eighteen months using a traditional Vietnamese maturation method. Only the undiluted first-press sauce which contains the highest natural concentration of fish proteins and amino acids is selected for bottling. The finished sauce has an amber color, a pronounced umami character and a savory taste with mild natural sweetness in the finish.Expand

Quang Hải is a Vietnamese producer of traditional fish sauces and fermented seafood products based on Cát Hải Island in Hải Phòng. The company was established in 1993 by Bùi Đức Tiềm together with a group of former managers and workers from a local fish sauce factory. Tiềm began learning the craft of fish fermentation during childhood and the company traces its expertise to a family tradition spanning more than 70 years. In 2008 management of the business passed to his son Bùi Đức Vinh. Production takes place in Lục Độ village on Cát Hải Island which is known for its long tradition of fish processing and fermented condiments. The company’s fish sauces are made primarily from fresh fish and sea salt sourced from the Cát Hải area. The ingredients ferment naturally according to a local method traditionally carried out in ceramic vessels or large tanks. During maturation the fish proteins gradually break down into amino acids that give the sauces their pronounced umami character and mild sweetness in the finish. The company states that its fish sauces contain no preservatives, chemical additives or flavour enhancers. Its range includes sauces made from anchovies, mackerel, tuna, herring and other fish species with natural nitrogen concentrations ranging from 13 to 56 grams per litre. In addition to fish sauce Quang Hải produces both thick and liquid shrimp pastes as well as fermented paste made from small shrimp.Expand