Vegan Fish Sauce Substitute
This vegan fish sauce substitute makes Thai and Vietnamese cuisine possible for anyone allergic to fish or on a vegan diet.
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Ingredients
- 3 cups water
- ¼ oz dried, shiitake mushrooms 7 grams (2-3 mushrooms)
- 3 tablespoon salt
- 2 tablespoon gluten free soy sauce
Instructions
- Put water, dried mushrooms, salt and soy sauce in a saucepan. Bring to boil over medium heat.
- Turn down heat and simmer until reduced by half, about 30 minutes.
- Strain into a glass jar. Cool, label and store in the fridge for up to 3 weeks. Use in all Thai and Vietnamese recipes calling for fish sauce.
Notes
Dried shiitake mushrooms can be found in Asian markets and keep indefinitely.