Light Chinese soy sauce - Pearl River Bridge. Purple label if you can get it.
Dark Chinese soy sauce - Pearl River Bridge again. I like the mushroom flavored version.
Sesame oil - I'm still trying to find one I really like.
Fish sauce - Golden Boy's the best, but can be hard to find. Squid brand is my second choice.
AB, have you tried Kadoya brand sesame oil? I've got a very large can of it (I keep asking sons "does this taste rancid to you?" every time I use it because I've had it so long and the answer is always "no.")t's great stuff, in my opinion. I agree with you on the Chinese soy sauces...Pearl River is excellent! Squid is our brand of fish sauce, too but I think it's Thai and OP is asking for Vietnamese...?
Thanks for the suggestion on the sesame oil. I'll definitely keep an eye out for Kadoya.
You're right about Squid being a Thai fish sauce. Golden Boy is, too. (Try it if you get the chance - you may not notice a huge difference in cooked dishes, but nuoc cham made with it blows anything else away.) I assumed that the "Vietnamese" reference was to cuisine, not country of origin. All the Vietnamese cooks I know use fish sauces made in Thailand.