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DIY: Vegan "Fish" Sauce

Fish sauce, also called nuoc mam or nam pla, is made from fermented fish and salt. I thought it would be interesting to try to come up with a vegan alternative.

My pal Marie from Meandering Eats suggested that the key taste to capture was umami, the savory taste found in soy-based foods.

I took seaweed, soaked it, added miso for the salty umami flavor, and blended it. It has a briny taste that is a pretty reasonable substitute for fish sauce.

Note that the final product is not particularly appetizing in color, so you might want to keep this a secret ingredient in your recipes.

Once you've mastered this recipe, try incorporating it into dishes like Cabbage “Chips” with Thai Spices, Thai Rabbit Salad, and Japanese Baby Spinach Salad.

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