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Fish Sauce

Sauces

Pungent, salty condiment from fermented fish, essential in Southeast Asian cooking.

4 substitutes

Substitutes

1:1

Saltiness and umami without fish. Add lime squeeze.

✅Best for: stir-fries, marinades, dipping

⚠️Not for: soy allergies

1:1 plus extra salt

Milder, slightly sweet. Soy-free. Add salt to match.

✅Best for: stir-fries, marinades, dressings

⚠️Not for: recipes needing fermented depth

1:1

Contains anchovies — not vegetarian. Similar umami with added complexity.

✅Best for: marinades, stir-fries, Western cooking

⚠️Not for: vegan recipes

1 tsp soy + piece dried seaweed per tsp fish sauce

Seaweed adds briny ocean flavor that soy alone lacks.

✅Best for: pad thai, curries, dipping sauces

⚠️Not for: soy allergies