
4

"I love locally made Tan Tan Hoisin — I use it for pho and as an oyster-sauce substitute in stir-fries and marinades — and I reach for Sao Noi’s Ginger Chili Oil as my go-to hot sauce (a local woman-of-color-owned company and 2021 Good Food Awards finalist); I also use fermented chili tofu for spicy dips, marinades, and to add salty, briny, savory notes." - Brooke Jackson-Glidden