If you’re a fan of Thai and southeast Asian food, you know that fish sauce is a key ingredient to many dishes, giving them their unique flavor. Fish sauce, also called nuoc mam or nam pla, is made from fermented fish and salt. I thought it would be interesting to try to come up with a vegan alternative, so here is how to make vegan fish sauce.
My pal Marie from Meandering Eats suggested that the key taste to capture was umami, the savory taste found in soy-based foods.
I took seaweed, soaked it, added miso for the salty umami flavor, and blended it. It has a briny taste that is a pretty reasonable substitute for fish sauce. Note that the final product is not particularly appetizing in color, so you might want to keep this a secret ingredient in your recipes.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets