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It’s just a fun family family shared dish because it is interactive . . . you spread a tiny bit of hoisin on your super thin and chewy pancake, then fill with a heap of the pork and veggie mixture.

When it comes to cheap pho, many customers drown their bowl in Sriracha and hoisin sauce.

This is the soup restorative dreams are made of, with a flavorful broth that continues to evolve with every bite as you add in a squirt of lime juice here, extra bean sprouts and basil there, and a smear of hoisin on each bite of beef.

I bugged chefs I knew about how they made theirs so good; at Fat Lamb, in Louisville, Ky., for instance, they glazed their brussels in a gochujang hoisin sauce, while Asheville’s former Gan Shan Station made Dan Dan-flavored brussels sprouts, inspired by the Dan Dan noodles recipe in the chef’s well-loved copy of “Mrs. Chiang's Szechwan Cookbook.”

Susan Roxborough, Kravchuk’s editor at Clarkson Potter, loved Kravchuk’s personal story and her book proposal — especially the teriyaki salmon, with brown sugar, hoisin, soy sauce, garlic and ginger.