This vegan fish sauce recipe is perfect for cooking Thai and Vietnamese food. It will give your food the classic flavors of both cuisines without any animals being harmed in the making. For example, you can use this vegan fish sauce recipe in Nuoc Cham (the sauce used for Bun Chay aka vermicelli salad bowls), Thai papaya salad, or anything else you’d like!
How to Make Vegan ‘Fish’ Sauce
- 1/2 cups shredded wakame (see notes)
- 2 cups filtered water
- 2 large garlic cloves, crushed
- 1 teaspoon whole peppercorns
- 1/3 cup mushroom-flavored dark soy sauce, regular soy sauce, or gluten-free tamari
- 1 teaspoon of genmai miso (it’s already pretty salty so this is optional)
- Combine wakame, garlic, peppercorns, and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil, and cook until mixture is reduced and almost unbearable salty. Remove from heat and stir in miso.
- Decant into a bottle and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.
Wakame is the seaweed used often in seaweed salad in Japanese restaurants. It’s shredded into little strips. So if you’ve ever tried seaweed salad, you’ll be familiar with it.
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Total Calories: 183 | Total Carbs: 43 g | Total Fat: 0 g | Total Protein: 5 g | Total Sodium: 12893 mg | Total Sugar: 20 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Would tamari soy work instead of mushroom soy? Also, how long will this keep in the fridge?