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.
Servings 420 g
Calories 0.1kcal
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.
Nutrition
Serving: 14g | Calories: 0.1kcal | Carbohydrates: 0.01g | Protein: 0.01g | Sodium: 55mg | Potassium: 0.2mg | Fiber: 0.001g | Sugar: 0.002g | Calcium: 0.1mg | Iron: 0.003mg
