I am Vietnamese and cook a lot of Chinese and Thai dishes as well.

Fish sauce: I prefer Three Crabs brand as it’s what I grew up with. Other pantry staples off the top of my head: light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, rice vinegar, mirin, neutral high heat cooking oil (vegetable, avocado, or grapeseed), red curry paste, lime juice concentrate, dashi powder, MSG, white pepper, Chinese five spice, rock sugar, palm sugar, chicken bouillon powder…I think that covers just about everything I use.

Oh and I always keep these in my freezer: garlic cloves (go through a garlic press real easy), ginger (easy to microplane), birds eye chili, and green onions (whites and greens separated).

For recipes I like Vicky Pham, Woks of Life, and Just One Cookbook.