Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users

Dashboard
Notifications
Mark all as read
Q&A

How to make a vegan "Fish sauce" without soy?

+1
−0

This is more of a food tech question than a recipe question.

In South East Asia (Thailand, Laos, Cambodia, Vietnam and perhaps also Malaysia) and maybe also in some other east Asian regions, a "basic" ingredient for non vegetarians for many salads, stews and sauces is what's named a "fish sauce".

What could be a vegan substitute in taste but also without soy?

Why does this post require moderator attention?
You might want to add some details to your flag.
Why should this post be closed?

1 comment thread

General comments (2 comments)

1 answer

+2
−0

The flavors provided by fish sauce are saltiness, umami, and funk (from fermentation).

You can get saltiness from salt, umami from seaweed or MSG powder, and funk from any fermented vegetable product -- kimchee made without chili peppers might be a good base.

Why does this post require moderator attention?
You might want to add some details to your flag.

1 comment thread

General comments (2 comments)

Sign up to answer this question »

This community is part of the Codidact network. We have other communities too — take a look!

You can also join us in chat!

Want to advertise this community? Use our templates!