Vegan Nam Pla Fish Sauce

[Guest guest]

Vegan Nam Pla Fish Sauce

 

1 garlic clove -- minced

2 teaspoons light brown sugar

1 teaspoon ground dulse -- or kelp

1/4 cup fresh lime juice

1/4 cup soy sauce

2 tablespoons water

 

In a small bowl, combine the garlic, sugar, and dulse, if using. Add the lime

juice, soy sauce, and water, stirring to blend well. If not using right away,

cover and refrigerate until needed. Properly stored, the sauce will keep for up

to 5 days.

 

Makes 3/4 cup (12 one-tablespoon servings).

 

Fish sauce is a popular ingredient in Thai and Vietnamese cooking, where it is

known as nam pla and nuoc mam, respectively. This fish-free version provides a

similar depth of flavor as the original.

 

Cuisine:

" Asian "

Source:

" 1,000 Vegan Recipes by Robin Robertson, 2009. "

S(Formatted by Chupa Babi):

" Jan 2010 "

Yield:

" 3/4 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 7 Calories; trace Fat (1.3% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

344mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.

SOURCE: Chupababi

[Guest guest]

Thanks so much for posting this!  There are times that Thai and Vietnamese food

really lack something without fish sauce---and just soy sauce doesn't seem to do

the trick.  The seaweed is a brilliant idea that may make it more fishy.