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Vegan Fish Sauce

Prepare this recipe for Vietnamese and Thai fish sauce that you can use with meat meals.

  • Duration
  • Cook Time
  • Prep Time
  • 3 cups ServingsServings


  • 1 1/2 cups shredded seaweed, like Nori or 2 large pieces Kombu
  • 6 cups water
  • 8 cloves garlic
  • 1 tablespoon black peppercorn, whole
  • 1/2 cup mushroom soy sauce
  • 1/2 cup light soy sauce
  • 1 tablespoon Miso paste


Combine seaweed, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add both soy sauces, bring back to a boil and cook until mixture is reduced and almost unbearably salty. Remove from heat and stir in miso.

Pour into a bottle or jar and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.

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