Nancy, I wanted the fish sauce to try and make Thai meat dishes. The recipes I’ve seen almost universally call for fish sauce as seasoning. That’s what I’m trying to duplicate.
GsR - as Chops suggested, there are recipes out there for vegetarian sauce resembling fish sauce. They use vinegar, soy, fermented beans and/or paste (miso) to get flavor with similar notes. Throw in some usual Thai seasonings and garnishes (hot pepper, sprouts, mint, cilantro) and you will have some nice dishes.
Actually, it’s neither. But, important nevertheless. The laws of kosher do not allow fish and meat to be either cooked or eaten together. So, rather than the physical, it is a matter of the spiritual.
There are many brands of vegan fish sauces you could use. You could also make your own to substitute. There are many recipes online but I recall they use seaweed & mushrooms.
The nearest thing I can think of would be Maggi. But it's a poor substitute. Can you tolerate any anchovy at all? That is the key component of everything from fish sauce, to colatura to worsterchire. It's the sine qua non that adds that ultimate, mysterious "bottom" flavor even if you don't know it's there.
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or umami dust, https://www.olivenation.com/umami-dust-seasoning.html?gclid=EAIaIQobChMIubbVm_TS2AIVA7XACh3lMA-1EAQYAiABEgL52fD_BwE