Authentic Asian cooking requires a pantry-load of smelly ingredients.
Fish sauce (also called nuoc mam or nam pla).
Shrimp paste (also known as belacan or blachan, which always makes me think of blecchhh, the sound you make when you're trying to expel a bug that flew into your mouth, which seems totally appropriate when describing the taste of shrimp paste).
Smelly, one and all, but absolutely necessary to achieve the real taste of real Asian food.
And then there's hoisin sauce.
Blissfully not smelly. Not at all.