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)Char kway teowChar SiuChow Mein (Chinese Chicken Fried Noodles)Dan Dan NoodlesHainanese chicken riceHot and Sour SoupKhao SoiKung Pao ChickenLu Rou Fan (Taiwanese Braised Pork Rice)Velvet Beef with Charred BroccoliBone Broth Red-Braised Beef Noodle SoupRed-Braised Beef Rice BowlPenang 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 PasteSlow-poached Hainanese chicken riceSichuan-Style Hot and Sour Soup with ShrimpHot and Sour Fried RiceChiang Mai Khao Soi with Hand-Made PasteVelvet Kung Pao Chicken, Restaurant StyleHand-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 Basil

Updated 2026-10-10