Vegan Fish Sauce (Nước Mắm Chay) Recipe
A quick and easy vegan fish sauce alternative made with simple pantry ingredients, perfect for adding authentic flavor to Vietnamese and Thai dishes in just 5 minutes.
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Total Time: 5 minutes
- Yield: About ¾ cup (180ml) of sauce
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian, Vietnamese
- Diet: Vegan
Ingredients
Vegan Fish Sauce Ingredients
- ½ tablespoon chopped garlic (about 1 clove)
- ½ tablespoon chili flakes (or substitute with 1 Thai chili)
- ½ teaspoon salt
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- ½ cup (125ml) hot water
Instructions
- Combine Ingredients: In a heat-safe bowl or mason jar, mix the chopped garlic, chili flakes, and salt thoroughly to evenly distribute the flavors.
- Add Liquids: Pour in the maple syrup, lime juice, and hot water over the mixed dry ingredients.
- Mix Well: Stir or shake the mixture well until all components are fully blended to create a flavorful vegan fish sauce.
Notes
- The spiciness depends on the chili flakes used; fresh Thai chili can be used for a hotter sauce.
- Store the sauce in a jar at room temperature for up to 3 days or refrigerate for extended freshness.
- Maple syrup can be substituted with sugar or your preferred sweetener – start with a small amount and adjust to taste.
- Lime juice can be replaced with light vinegar such as rice vinegar for a different tang.
