This Easy 5-minute vegan fish sauce is my favorite go-to sauce to use in a variety of Vietnamese and Thai dishes. In just 5 minutes and a few simple ingredients, you’ll get a delicious sauce for your favorite dishes. When you see a recipe that calls for ‘fish’ sauce, this is the one that I’m referring to.
The recipe is an aromatic mixture made from simple pantry items and less salty than store-bought brands. This sauce tastes much better the next day after and can be refrigerated for longer shelf life.
5-minute step-by-step Vegan fish sauce:
First, place minced garlic into a mason jar or bowl, then, add in the chili flakes, salt, maple syrup, and lime juice. Slowly add in the hot water and mix until well combined. Let this mixture steep to release its flavor and refrigerate once cooled down.
Garlic Chili flakes and salt Maple Syrup Lime Juice Hot water Stir to Combine
Why make this recipe
- Easy with simple pantry ingredients
- A great seasoning for your rice or noodles dishes
- Add a spoonful in your Thai curries for a flavorful meal
How to use this sauce
- Serve as a dipping sauce such as fresh or crispy rolls or steamed rice rolls
- Salad dressing such as Vietnamese rice noodle bowl (Bun Chay)
- Umami sauce for many Thai stir-fries such as Pad Thai
- Seasoning for fried rice and noodles
This 5-minute Easy Vegan Fish Sauce is
- Gluten-free
- Dairy-free
- Delicious and easily customizable
- Easy and Quick – took only 3 minutes to make
- Store well – maybe be kept at room temperature with a lid for up to 3 days or refrigerate for longer shelf life
- Going to taste better overnight as soon as all the flavors set in
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Vegan Fish Sauce (Nước mắm Chay)
Ingredients
- ½ tablespoon chopped garlic about 1 clove
- ½ tablespoon chili flakes or sub with 1 Thai chili
- ½ teaspoon salt
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- ½ cup [125ml] hot water
Instructions
- Mix chopped garlic, chili flakes, and salt in a heat-safe bowl or mason jar.
- Then, add maple syrup, lime juice, and hot water.
- Mix well to combine.
Video
Notes
- The spicy level of this sauce depends on the type of chili flakes you use. Fresh Thai chili is also a great substitute if you prefer a spicier version.
- Storage:
- Store sauce in a jar at room temperature for up to 3 days or refrigerate for longer shelf life
- Substitutes:
- Use sugar or your favorite sweetener for maple syrup. Please start with the lowest amount and adjust accordingly.
- Use light vinegar such as rice vinegar or vinegar for lime juice.
Feel free to pin the below picture on your Pinterest Board for easy reference.
I admire your blog , it has of lot of information. You just got one perennial visitor of this blog!
I never made this before (and therefore haven’t made any of your recipes that call for it), but I decided to make your pad Thai today and so I made the fish sauce. This was so easy to make and is so good! I can’t believe such simple ingredients wound up tasting so different. Thanks for another great sauce recipe!
Thanks a lot Mina for your wonderful feedback. I am so glad you love this recipe. It’s one of my go-to to a lot of Vietnamese and Thai dishes. I hope you get to try more recipes soon. Happy cooking and have a beautiful day! Best, WoonHeng