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