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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 "ba...
#2: Post edited
- 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"](https://en.wikipedia.org/wiki/Fish_sauce).- What could be a vegan substitute in taste but also without soy?
- 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"](https://en.wikipedia.org/wiki/Fish_sauce).
- What could be a vegan substitute in taste but also without soy?
#1: Initial revision
How to make a vegan "Fish sauce" without soy?
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"](https://en.wikipedia.org/wiki/Fish_sauce). What could be a vegan substitute in taste but also without soy?