(Thai) Oyster Sauce – Nahm Man Hoi
by Kasma Loha-unchit
See Also: information on Black Soy.
Borrowed from the Chinese, this richly flavored, dark brown sauce made from oysters with salt and water, thickened with cornstarch and color-enhanced with caramel or burnt sugar, is extensively used as a seasoning for stir-fried vegetable, meat, seafood and noodle dishes.
Thai brands of oyster sauce in general taste different from the Chinese brands available in American Chinatowns. The Thai sauces are less salty and have a more pronounced oyster flavor.Oyster sauce is used extensively to flavor stir-fried vegetables (see Stir-fried Asparagus, Oyster Mushrooms and Shrimp in Garlic Sauce) and as a flavor ingredient in meat, seafood and noodle dishes. Refrigerate after opening to retain fresh taste; it will keep for up to a year refrigerated.
I recommend the Dragonfly brand Super Premium Flavored Oyster Sauce. Dragonfly makes a less expensive "Premium" brand as well that is also excellent. Both are made without any preservatives or monosodium glutamate (MSG) whatsover.
Our Ingredients Index contains links to many more Thai ingredients.