The Foods I Can’t Resist Buying at the Asian Grocery Store

Just like pasta from various cultures, the Asian market offers both dried and fresh noodles. Some types have specific uses, while others are indispensable in certain dishes. Rice noodles are no exception. Guay tiew sen yai are large, fresh rice noodles that are coated in oil to prevent them from sticking together and packed in a plastic bag to keep them soft. These noodles are rare, tricky to make, and best enjoyed on the same day. They also disappear quickly. If you’re lucky enough to find a bag, give it a little squeeze: if they feel warm and move around inside the bag, they’re fresh, and you should buy two bags to prepare a big meal, perhaps Guay Tiew Kua Gai or Pad See Ew.

I can't talk about noodles without mentioning dried ones. These versatile noodles from various cultures are crucial to everyday life. Affordable, filling, long-lasting, and central to many dishes that promote socializing, dried noodles are a pantry staple. At Asian grocery stores, you'll find aisles stocked with an extensive variety—from stir-fried noodles to translucent glass noodles. They're often more affordable than those found in regular stores, with larger portions and more selection. Personally, I buy glass noodles for soups and yum woon sen, and mai fun and rice sticks for stir-fries like pad thai.

If I had to choose one, it would be the ultimate seasoning: Golden Mountain Sauce. This unique Thai soy sauce is a game-changer, adding a burst of irresistible umami to almost anything savory. Its flavor is distinct from regular soy sauce–a bit funky, slightly malty, and notably salty. You can use it in stir-fries, on eggs, with plain rice, or even in soups. I can't imagine cooking without it. However, this specific brand can sometimes be hard to find, even in Asian grocery stores. If it's not available, Maggi sauce makes a great alternative. There's also a concentrated version of Maggi that comes in a tiny bottle, but you'll want to use it sparingly since its flavor differs slightly.

Black soy sauce offers a different kind of umami, with its own unique characteristics. It's thicker than regular soy sauce, slightly sweet rather than salty or tangy, and its dark, opaque color sets it apart. A little goes a long way when added to stir-fried noodles or rice dishes, imparting both a deep, rich flavor and a lovely brown hue. Because it's potent, I recommend starting with a small amount—perhaps half a teaspoon for a medium-sized batch of food. Mix it well, check the flavor and color, and if you want a deeper color, add a little more, but be cautious not to overdo it.

I have a deep fondness for oyster sauce. It brings together everything I love in a sauce—sweetness, a touch of fishiness, a thick texture, and bold flavors. It's absolutely essential for creating dishes that have a sweet and savory balance, especially those that need a richer sauce. There are two main kinds of oyster sauce you'll find in stores: one made with fermented oyster extracts and the other with 'oyster flavor.' Opt for the fermented extract version, such as my personal favorite from Mae Krua. You'll notice that the higher-quality sauces tend to be much thicker (don’t worry, they thin out as they heat in the pan), while the thinner ones are usually made with artificial flavoring. Oyster sauce works beautifully in dishes like pad see ew, bok choy or pea shoots, and any dish that benefits from a sauce that clings to the ingredients without being absorbed.

Tofu used to be overlooked, often just floating in a pool of cold, murky water at salad bars. These days, though, more people are discovering the endless potential of this versatile soybean creation, with Asian grocery stores offering a vast array of tofu varieties. Fried tofu is a whole different experience compared to the soft, water-packed kind. It's light, spongy, and chewy, rather than smooth or dense. It’s commonly labeled as fried tofu puffs, fried bean curd, or soy puffs. I always make sure to have at least one pack of each shape—squares, triangles, and puffs. My favorite is tofu puffs, which are airy and moist inside, with a crispy, chewy exterior. They’re perfect in Kai Puloh, soaking up the rich five-spice broth. They also make a fantastic pizza roll or vegetarian Buffalo wing.

Despite what my older brother used to claim when we were growing up, fish balls are definitely not gonads. They're typically made from ground fish, seasonings, and a binder like tapioca starch or eggs. Much like sausage, the ingredients are minced or ground into a smooth mixture, and instead of being formed into links, they're shaped into balls and fried, steamed, or boiled. They’re usually found in the frozen food section, and I’ve yet to find them in regular grocery stores, so I tend to grab a couple of bags when I see them. With so many different types of fish balls available, picking the right one can be tricky, so we often go for variety packs to sample a little of everything. These little bites can be added to a variety of savory dishes, just like how mini meatballs can enhance almost any meal. Throw them into stir-fries, serve them on the side during a big family meal, or, my favorite, drop them into a steaming bowl of noodle soup as the main protein.

We all have that one seasoning that we use so frequently it's easier to just buy it in bulk. Fried garlic is one of those essentials in my spice cupboard. If it’s not dessert, fried garlic is likely the perfect addition to whatever dish you’re making. It’s a simple combination of garlic and oil, but it makes such a difference. Sure, you could make it yourself, but given how often I use it, I'd be making it every day. Sometimes, it’s just more convenient to open a jar, take as much as you need, and toss the jar back in the pantry. I put fried garlic on eggs, soups, noodles, bagels with cream cheese, cheeseballs, and basically anything that could use a garlicky crunch.

Packaged curry paste is now available in American grocery stores, but I prefer to shop at the Asian grocery store where it tends to be around two dollars cheaper per item. If you're in a rush and need a jar of panang curry, you can certainly pay the extra price at a major grocery store. However, if you're planning to stock up with six to twelve cans, the price difference adds up. The selection at the Asian grocery store is also a big draw: while Shoprite might carry one or two types, the Asian store offers at least eight options. Why not try a new variety, like green curry, that you haven't seen before? It's just a dollar or two more.

I buy coconut milk at the Asian grocery store for the same reasons I shop for curry there: the affordable prices and the wide selection of brands. According to my mom, coconut milk has become quite expensive everywhere lately, but you can still save a dollar or more per can, which really adds up if you're buying in bulk. Coconut milk is essential for making Thai curries, desserts like mango coconut sticky rice, and it adds a delicious richness to baked goods. It also works great in coconut milk cocktails. My favorite brand is Chao Koh for its rich coconut taste and creamy texture, though other brands offer similar quality if Chao Koh isn’t available.

One of my favorite items in the freezer section is kanom tuay. Typically sold in packs of six, this coconut and pandan-flavored pudding is a quick and delightful treat that almost anyone will enjoy. These desserts can be stored in the freezer for an extended period, but once you open the pack, you'll likely finish them in a few days. The package usually recommends a quick steam or a fast microwave heat-up to achieve the ideal sweet, subtly salty, coconut flavor. They're even served in reusable ceramic dishes! The “tuay” dish is a distinctive light gray bowl with a blue rim that can be cleaned and reused to make your own version at home or repurposed for other uses. I use mine for serving cheese and meat platters, as well as small portions of condiments, nuts, olives, fruits, or toothpicks, and even as a pit bowl.

The bakery and prepared foods section is always my first stop when I visit my favorite Asian grocery store. It's hard to pick just one favorite item, so before I create an entire list dedicated to this section, I want to share my top pick: the pork and cabbage bun.

Pork steam buns are the ultimate comfort food, and if your store has a hot foods section, you'll often find them there, sometimes steamed with a crispy, pan-fried bottom. The dough is thick and soft with a light, glossy exterior. When you bite into it, you'll uncover a savory pork meatball, usually mixed with chives or cabbage. They’re also available in packs of six, so you can take them home and cook them however you prefer. At home, we usually microwave them with a damp paper towel to warm them up, but you can also fry them for a crispy texture. Just make sure to remove the little square of paper at the bottom before digging in.

The snack aisles in Asian markets are packed with delicious choices, but the candy section holds its own in terms of variety. From chewy, tangy tamarind treats to crunchy squares of sesame candy, there's a delightful range of flavors to explore. One of my personal favorites are the White Rabbit milk chews shown above, which have a taffy-like texture. Beneath their blue and red wrappers, you'll find a thin layer of edible rice paper that makes them even more fun to eat. Another candy I can't resist is Kasugai fruit gummies, especially the kiwi, peach, and muscat varieties. If you're familiar with Pocky, you might also enjoy Koala's March and Meiji YanYan. The latter holds a special place in my heart, as I remember crying as a child when I desperately wanted a pack—my older brother still teases me about it.

Thai Jasmine rice, also known as khao hom mali, has a unique and captivating aroma that I find irresistible. In most Asian grocery stores, you'll find a wide range of rice varieties sold in large 20-pound bulk bags. While I don’t have the storage space for such a large bag in my Brooklyn apartment, purchasing rice in bulk is a cost-effective solution for those who eat it regularly. One bag can last you for several months, making it a smart buy in the long run.