Fish sauce is a key ingredient in almost all Thai recipes and many southeastern Asian recipes. Fish sauce is used as seasoning not unlike salt and pepper are used in American dishes. Without this key ingredient, often the dishes lack authentic fullness of flavor. Of course, this causes a problem for the vegetarians.

There is a vegetarian alternative. When bought, it’s usually made with soy beans,salt, sugar, water, chili and citric acid. You can find bottles of it in Asian markets – especially Vietnamese markets. I’ve heard if the store doesn’t carry it, often the owners can order it for you, so go ahead and ask if you don’t see it. (Don’t you love how they spelled “Vegetarien”?)

If you’re feeling more crafty, you can make your own at home.

Vegetarian Fish Sauce Recipe

• 1 1/2 cup shredded dried seaweed
• 4 cups water
• 3 very large cloves garlic, crushed but not peeled.
• 1 1/2 tbsp. black peppercorns
• 1/2 cup dark Chinese soy sauce
  
• Extra boiling water as needed

1. Place the seaweed in a pot and add 4 cups of water.
2. Bring to a boil, then turn down the heat to keep it bubbling along.
3. Cook for 20 minutes.
4. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
5. Bring back to a boil, then boil fairly high for at least 1/2 hour.
6. At that point, begin to taste (just a little, though–it’s strong).
7. When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
8. Strain through fine mesh or a coffee filter and allow to cool.

Now, you can enjoy authentic tasting dishes at home – stir fries, soups, pad thai – that stuff is so good!