Vegan Fish Sauce

5 minutes
to prep

35 minutes
to cook

2 cups

About this Recipe

An essential ingredient to many Lao dishes. Enjoy this version made with shiitake and kombu.

Recipe by: Tina Phoumalvahn
Photos by: Kylie Hope


  • 4 cups water
  • ¼ cup tamari
  • ¼ ounce dried shiitake mushrooms
  • 4×8 inch sheet of dried konbu (seaweed)
  • 4 garlic cloves, sliced
  • 2 ½ tablespoons salt
  • 1 grilled (charred) onion
  • Splash of rice vinegar
Vegan Fish Sauce

Step-by-Step Instructions

  1. Bring all ingredients to a simmer in a medium pot, uncovered, over medium heat. Simmer until reduced by half. You should have about 2 cups of liquid. If you have time, let this steep overnight, or up to 24 hours, covered on the counter.
  2. Strain and pour into a jar. If liquid is less than 2 cups, add water to make it 2 cups. You can also store it for up to two weeks at room temperature.