Dark soy sauce

老抽 lǎochōu / ซีอิ๊วดำ si-io dam

Flavor and role

A long-aged, thick, dark soy sauce with added caramel. It is used more for colour, giving a deep brown and gentle sweetness rather than saltiness.

Typical dishes and uses

Hong shao rou (red-braised pork), beef noodle soup, pad see ew, pad kra pao, soy-braised dishes

Substitutes

1 tsp dark soy sauce = 1 tsp regular soy sauce + 1/4 tsp dark brown sugar or molasses. If you only need colour, use a tiny amount of caramel sauce.

Storage

Unopened: 2-3 years at room temperature. Opened: 1 year in a cool place or the fridge.

Main countries

China · Thailand

Used in this book

Pad Kra Pao with Fried EggTaiwanese Beef Noodle Soup (牛肉麵)Bak Chor MeeBak Kut TehBeef Chow FunChar kway teowChar SiuChow Mein (Chinese Chicken Fried Noodles)Dan Dan NoodlesEgg Foo YoungHainanese chicken riceHot and Sour SoupAndong Jjimdak (Korean Soy-Braised Chicken)Khao Man Gai (Thai Chicken Rice)Khao SoiKung Pao ChickenRed-Braised Lion's Head Meatballs (Hong Shao Shizitou)Lu Rou Fan (Taiwanese Braised Pork Rice)Pad See Ew (Thai Stir-Fried Rice Noodles with Soy)Red-Braised Pork Belly (Hong Shao Rou)Shanghai Scallion Oil NoodlesChaufa Especial with Shrimp, Chicken and Scallion OilHouse Sambal Bak Chor Mee with Lard CrispsPrime-Rib Bak Kut Teh with Double Pork Stock and Garlic RiceBak Kut Teh Pepper Pork Fried Rice with a Garlic Broth ShotVelvet Beef with Charred BroccoliWok-Hei Beef Chow Fun with Velveted Beef and Garlic ChivesCrispy Beef Chow Fun Rolls with Sweet Soy GlazeBone Broth Red-Braised Beef Noodle SoupRed-Braised Beef Rice BowlHawker-Style Black Chai Tow Kway with Dried Shrimp Radish CakePenang hawker-style char kway teow with crispy lardKimchi bacon char kway teowCrispy char kway teow noodle cakeBarbecue-Shop Char Siu with Maltose GlazeHong Kong Crispy Noodle Cake with Shrimp and ChickenDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteRestaurant-Style Puffy Egg Foo Young with Char Siu and ShrimpCaramel-Braised Pork Belly Gua Bao with Milk BunsSlow-poached Hainanese chicken riceSichuan-Style Hot and Sour Soup with ShrimpHot and Sour Fried RiceHainanese Caramel Kaya ToastDouble-Stock Khao Man Gai with Golden Schmaltz RiceChiang Mai Khao Soi with Hand-Made PasteVelvet Kung Pao Chicken, Restaurant StyleLion's Head Meatball Bao with Sesame Napa SlawHand-Cut Lu Rou Fan with Shiitake and Caramel BraiseLu Rou Tacos with Quick Cucumber PicklesLu Rou Cheese Rice GratinRed-Braised Osso Buco with Ginger-Scallion GremolataHand-Chopped Pork Kra Pao with Crispy Fried BasilVelvet Pork Pad See Ew with Wok-Charred NoodlesPad See Ew Brown Butter PappardellePad See Ew Sticky Soy WingsShanghai-Style Red-Braised Pork with Braised EggsRed-Braised Pork Belly with Aged Kimchi and Tofu (Chinese × Korean)Red-Braised Pork Belly Bao with Peanut Crumble and Quick PicklesShallot and Dried Shrimp Scallion Oil Noodles, Shanghai Noodle-Shop StyleHong Kong-Style Steamed Fish with House Seasoned Soy

Updated 2026-10-10