With a first hint of saltiness followed by more complex layers reminding of dry shrimps, white fish and ripe pineapple skin. This alternative sauce is already a must in my pantry.

Nước Mắm Chay (Plant Based Fish Sauce) is such a fun product, whether you are marinating chicken, brushing it on beef for dry aging or using it in a salad, it’s ability to lift a dish is incredible. You can expect to find it on the shelves of both my restaurant and my home kitchen.

We have tasted the Nước Mắm Chay (Plant Based Fish Sauce) as a marinade for steak as well as in a Thai meal and in both cases, the results were excellent.  I thought that the steak was particularly interesting and delicious, as the Nước Mắm Chay added depth of flavor without becoming too funky or salty. Based on these experiences, I would definitely recommend Nước Mắm Chay to anyone looking for a vegan alternative to traditional fish sauce.

We have used this Nước Mắm Chay (Plant Based Fish Sauce) in both our Western and Asian cooking. Being non vegetarians, we tried the sauce side by side in dishes that we often make and find the results just as delicious. It is slightly less salty than other brands of fish sauce yet provides much depth of flavor with a slightly funky mushroom-y aroma.  We thought the use of pineapple as the main ingredient super interesting and will incorporate this into our cooking more often, especially on veggie nights!