So why make vegan fish sauce? Well, if you like to make your own vegan Thai or Vietnamese food, fish sauce is a very common ingredient and gives these cuisines a nice flavor. I used this vegan fish sauce recipe in Nuoc Cham (the sauce used for Bun Chay aka vermercelli salad bowls) and you can also use it to season fresh Thai papaya salad. (It’s made with green unripe papaya and is more like a raw squash).
Fish sauce is that magical, secret ingredient that somehow completes any dish that it's added to. Traditional to most asian cuisines, a version of fish sauce was also used in ancient Rome. Fish sauce is obviously based on fish, so what's a vegetarian (or vegan) to do if she wants to cook Thai or Vietnamese food, for example? Can't she have some of that magical savoriness, too? The answer is yes! Read on for a fish-free version of fish sauce that uses some very interesting ingredients.
This sweet and spicy thai dipping sauce is the perfect addition to salads, meat or fish, or as a dip to go with spring rolls, summer rolls or anything else that needs an extra kick. Made with just five ingredients it’s got a powerful chilli kick with potent flavours of fish sauce, lime juice, garlic and palm sugar. It’s the perfect summer sauce, regardless of whether the sun is shining or not! Find the full recipe at lepetitoeuf.com
Ancient Roman Condiment (Garum) (Fish Sauce - Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes. You can't simply use kitchen salt, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. If you want to cook an authentic Roman dish you'll need this sauce, especially when you are using recipes from De Re Coquinaria.