Vegetarian Fish Sauce Substitute
A concentrated savory umami base for Southeast Asian cooking
⏱️ 35 minutes 15 minutes prep · 20 minutes cook
🍽️ 20 cups Makes
2 Calories
0g Protein
0g Carbs
0g Fat
Why This Recipe Works
Dried shiitakes and soy sauce provide the deep umami and salinity necessary to replicate the funk of traditional fish sauce. This is a reliable pantry staple that keeps well for months.
Instructions
1
Combine the water, salt, soy sauce, and mushrooms in a large saucepan and set over medium heat.
2
Simmer the mixture until the liquid has reduced by half, about 20 to 30 minutes. The liquid should look dark and concentrated.
3
Strain the liquid through a fine-mesh strainer into a heat-proof container, discarding the solids, and let it cool completely before storing.
🍽️ Complete the Meal
Jasmine RiceRice Noodles Green Papaya SaladVegetarian Spring Rolls
Make Ahead: Can be made and cooled entirely before use.
Storage: Refrigerate for up to 1 week.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 1 week.
Can I make this ahead of time?
Can be made and cooled entirely before use.
What substitutions can I make?
- soy sauce: tamari
