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Vegetarian fish sauce alternative for Thai cooking?

Vegetarian fish sauce alternative for Thai cooking?
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  • Vegetarian fish sauce alternative for Thai cooking?

    Post #1 - January 1st, 2018, 12:55 am
    Post #1 - January 1st, 2018, 12:55 am Post #1 - January 1st, 2018, 12:55 am
    Has anyone tried any vegan alternatives to fish sauce that actually provide the funk, umami, and flavor? Soy sauce won't cut it. I've seen some suggestions using miso and seaweed.

    Why? Apparently Kosher laws forbid including fish and meat in the same dish (not the milk and meat rule, it's less restrictive but is still there). Don't ask me, I don't make these rules, I just have to feed people.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #2 - January 1st, 2018, 1:13 am
    Post #2 - January 1st, 2018, 1:13 am Post #2 - January 1st, 2018, 1:13 am
    I just googled vegan substitute for fish sauce and this recipe from CI came up. Here is the link.
    https://www.cooksillustrated.com/how_to ... fish-sauce

    Their recipe uses dried mushrooms and soy sauce. It sounds like it might work.
  • Post #3 - January 1st, 2018, 10:35 am
    Post #3 - January 1st, 2018, 10:35 am Post #3 - January 1st, 2018, 10:35 am
    NFriday wrote:I just googled vegan substitute for fish sauce and this recipe from CI came up. Here is the link.
    https://www.cooksillustrated.com/how_to ... fish-sauce

    Their recipe uses dried mushrooms and soy sauce. It sounds like it might work.


    I have used the ATK/CI recipe. I don't know what would add unctuousness/funk(perhaps a vegan ferment like kimchi, yes I make my own).
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #4 - January 1st, 2018, 11:48 am
    Post #4 - January 1st, 2018, 11:48 am Post #4 - January 1st, 2018, 11:48 am
    I’d do some sampling with things like fermented black beans and fermented tofu. I found a fermented tofu at Jung boo that is nice and funky, as well as salty like fish sauce, that would probably make a worthy substitute.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #5 - January 1st, 2018, 12:20 pm
    Post #5 - January 1st, 2018, 12:20 pm Post #5 - January 1st, 2018, 12:20 pm
    Many well-stocked Asian markets carry vegetarian fish sauce. Ten years ago I bought a bottle (at Tai Nam, I think), completely out of curiosity. As I recall, it smelled surprisingly similar to the real thing, and the taste was closer than I expected. I used it in a simple stir-fried dish, without a lot of other seasonings, and found it pretty disappointing. Some of the expected flavors were there, but something was lacking (fish perhaps??). I never used it again. It might work a lot better in more complex dishes, like Thai curries. It's probably going to be a closer approximation than most substitutes, but I'd suggest a test run before using it in a dish for guests. A number of brands are available, some almost certainly better than others.
  • Post #6 - January 1st, 2018, 2:27 pm
    Post #6 - January 1st, 2018, 2:27 pm Post #6 - January 1st, 2018, 2:27 pm
    Andrea Nguyen (one of my favorite cookbook authors) has a blog post about this. I haven't tried it but her recipes have never let me down...

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