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
Ingredients
- 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
Step-by-Step Instructions
Step 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.
Step 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.
