Vegetarian Fish Sauce

Creating a vegetarian fish sauce is a wonderful way to enjoy the umami flavor commonly associated with traditional fish sauce, without using any animal products. This recipe is a testament to the versatility of plant-based ingredients, showcasing how soybeans, mushrooms, and seaweed can come together to create a complex and rich flavor profile. The process of roasting the soybeans and mushrooms to enhance their aroma, and then simmering them with seaweed and seasonings, is a thoughtful method to extract as much taste as possible. This sauce can be a staple in any kitchen, providing a nutritious and flavorful addition to various dishes. Moreover, the second part of the recipe offers a way to turn the vegetarian fish sauce into a delicious dipping sauce, perfect for enhancing the flavors of spring rolls or rice rolls-banh cuon. The inclusion of sugar, vinegar, and the option to add garlic, chili, and lemon juice allows for customization to personal taste preferences, making it a versatile condiment for many meals.

Ingredients:

1 cup dry soybeans

1 cup of assorted dried mushrooms

1 hand-sized piece of seaweed

1 cup salt

1 tbsp dark soy sauce

10 cups of cold water

Directions:

Wash soybeans and mushrooms thoroughly.

Put the soybeans in the oven for about 10 minutes until fragrant. You can also use a large roasting pan.

Mushrooms are also grilled until fragrant.

Put all ingredients in a large pot and bring to a boil. Then reduce the heat and simmer very gently for about 1 hour. Filter the fish sauce. After draining the fish sauce, you can add another 4 cups of hot water and pour it into a glass jar for later use.

Here is the recipe for making fish sauce for spring rolls or banh cuon:

1 ½ cups vegetarian fish sauce

2 cups filtered water

1 cup sugar

1/2 cup vinegar

Put all ingredients in a pot and boil until the sugar dissolves. When eating, add garlic, chili pepper, and lemon juice.. You can adjust the seasoning to your family’s liking.