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Vegan Nuoc Mam (Vietnamese Fish Sauce)
Do you like fish sauce? If you’re vegetarian or vegan then this Vegan Nuoc Mam (Vietnamese Fish Sauce) recipe is for you!
And if you don’t like fish sauce… you should at least try this one!
This Vegan Nuoc Mam recipe doesn’t have any fish in it. There are no anchovies, no fishy extracts and no strong fermented fish smell. It’s perfect for those who haven’t tried fish sauce because of the smell. A few of my friends love the flavour of fish sauce but the smell was too much for them. Once I introduced them to this recipe, they have been using it for everything!
The recipe will make the fish sauce (nuoc mam) similar to the ones found in the bottles at Asian grocery stores. I refer to this as the ‘base’ fish sauce. It’s used primarily to cook and season food.
If you’re looking for a Vietnamese dipping sauce – check out my recipe here. It uses this fish sauce base and has extra garnishing.
- Dietary: dairy-free, lactose-free, soy-free, nut-free
- Creates: 1.5L of fish sauce (store up to 2 weeks)
- Prep Time: 5 minutes
- Cook Time: 95 minutes
- Total Time: 1h 40 minutes
- 1.5L water
- 1 pineapple, roughly chopped*
- 270g rock sugar
- 60g salt
- Several drops of soy sauce^
- Heat the water, pineapple chunks and rock sugar on medium-high heat. Bring to a boil.
- Reduce the heat o low-medium. Cover with a lid and simmer for 90 minutes. Reduce the heat further if necessary.
- Drain the liquid into a bowl through a sieve.
- Add in salt and soy sauce while it’s still hot. Stir after every drop of soy sauce to find an amber colour to your liking.
- Let it cool and store in air-tight jar for up to 14 days in the fridge.
*Canned pineapples can also be used. Drain the syrup water.
^Add in some drops of soy sauce to achieve the golden amber of normal fish sauce.