Secrets of Asian Cooking (Part 2-6)
Would be the complement of oyster sauce. It brings a sweet tangy flavor made from fermented soybean paste. Different brands add different elements but I go with the "Lee Kum Kee" brand which adds garlic, vinegar and a little sesame oil.
The most popular use these days is in Vietnamese Beef Pho along with Sriracha ands another dimension of flavor the beef pho.
The other use is in Peking Duck. It's the sauce used in the steamed bun with duck breast and scallion.
Sometimes referred as Asian Barbeque sauce, it's used to marinate all types of kabobs, or even a dipping sauce.
But most of all it complements the oyster sauce whenever it is used. You could use sugar but Hoisin sauce offers additional elements.
In Vietnamese Summer Spring Rolls, the Hoisin sauce is mixed with penut butter and coconut milk to make an excellent dipping sauce.
Chef Woo Can
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