Super Quick Video Tips: How to Make a Vegetarian Alternative to Fish Sauce

Pump up the umami of any dish with this easy-to-make, meat-free alternative to the Asian food staple.

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Comments

The Organic & Natural Vegan says:

Great quick recipe! You could also add some nori, shallots, garlic and rice wine for Thai fish sauce.

WhoFramedMSG says:

its a crime that this video isnt more popular

Bhavna Pardeshi says:

can i use this sauce in kimchi?

Mark Timanovsky says:

"Shiitake mushrooms, which contain nucleotides, another source of savory flavor"
Every living thing contains nucleotides. It's just what makes up strands of DNA. Literally everything you cook with, with the exception of salt, contains nucleotides in one form or another. It's not that the nucleotides that trigger the savory sense, AKA "umami." It's glutamate. Beef, tomatoes, fish, soy, and especially mushrooms are extremely rich in this amino acid. Saying nucleotides are a source of savory flavor is like saying nitrogenous bases are salty. Don't make stuff up for the sake of sounding scientific.

oblivion gems says:

See for yourself how salty and inedible it will be, better to not bother……….

Hamon Rye says:

@zenguin – have you never had fish sauce? It too is loaded with sodium. That's the point.

Kevin Colwell says:

Thanks so much for this! I really appreciate the Test Kitchen doing some vegetarian recipes! Usually, entrees are extremely meat centric.

Dog Nightmares says:

Thank yoouuuuu

Barbara Lux-Smith says:

Thanks for this. I thought this was way too salty!

inc95 says:

Poe's law…. look it up

sdushdiu says:

This is simply the expensive & time consuming way of literally Making MSG. If you want the taste 'benefit' of MSG & don't care about the health issues, just add MSG. MSG is covered legally by both the "artificial" & "natural" flavor ingredient labellings. Here is a classic case of it potentially being Both, depending upon how the soy sauce is made. Why delude yourself & spend all the time & effort to manufacture & add 'vegetarian' MSG? Poison ivy is "natural" too. Do you want it in your salad?

jokinboken says:

I agree that the concentration seems high, but I wonder if, when adding a tablespoon or two to an entire dish, it wouldn't be sufficiently diluted to add flavor without adding all that much sodium overall.