This hoisin sauce is simple to make. It’s two doctored up Asian sauces mixed together. Andrea Nguyen says she “got the idea from Charlie Hong Kong, an Asian-fusion fast food joint in Santa Cruz” (her hometown).
Ingredients
- 6 tablespoons Thai sweet chile sauce
- 0.25 cups hoisin sauce
- 2 tablespoons rice vinegar unseasoned
- 2 tablespoons soy sauce regular
Servings:
Instructions
- Whisk together all the ingredients in a bowl. Taste and, if needed, fine-tune with additional vinegar to offset the sweetness of the chile sauce. Aim for a tangy-sweet-salty flavor. Refrigerate for up to a month.
Recipe Notes
Instead of Maggi or soy sauce, spoon this onto the bread after laying down the mayo. You can also offer the sauce on the side for guests to add to their sandwiches as they eat.
