Fish Sauce

Let’s address the elephant in the room right away: yes, fish sauce smells raw from the bottle like a fishing village at low tide. That aggressively funky aroma scares people off. And that is a massive shame, because the second those few drops hit a hot wok, a sizzling pan, or a steaming bowl of pho, that smell vanishes completely. What remains is pure umami — deep, round, savory brininess that elevates your dish from “fine” to “what on earth did you put in this, it’s incredible.”

If you’ve ever tried making a Thai curry or a Vietnamese dipping sauce at home and felt like it was missing that specific depth of flavor, chances are you skipped the fish sauce. Here is absolutely everything you need to know: what fish sauce actually is, why it’s so crucially important in your kitchen arsenal, where to buy the good stuff in the Netherlands, and — most importantly for the growing group of vegetarian and vegan home cooks — how you can successfully replace it without sacrificing a single drop of flavor.

What actually is fish sauce?

Fish sauce is a thin, amber-colored liquid created by fermenting small, oily fish (primarily anchovies) with coarse sea salt for months on end. It is not a thick sauce like ketchup or mayo, and you don’t pour it over your food like a gravy — it is a highly concentrated, liquid flavor enhancer. In large parts of Southeast Asia, particularly Thailand, Vietnam, and Cambodia, it fulfills the exact same fundamental role as soy sauce does in China and Japan: it is the primary source of salt in the kitchen.

The fascinating fermentation process

The preparation method is brilliant in its ancient simplicity, relying entirely on time and nature. Fresh anchovies are mixed with sea salt immediately after they are caught, usually in a strict ratio of about 3:1 (fish to salt). This tightly packed mixture disappears into massive wooden barrels or enormous earthenware pots that stand outside in the blazing tropical sun for months, sometimes up to two solid years.

There are no synthetic yeasts, molds, or starters added to kick off the process. The body’s own natural enzymes located in the guts of the fish slowly break down the proteins into free amino acids and glutamates. If those words sound familiar, they absolutely should: they are exactly the same chemical compounds that give aged Parmesan cheese, long-fermented miso paste, and dried shiitake mushrooms their addictive, lip-smacking umami quality.

After 9 to 12 months of slow fermentation, a small tap at the bottom of the barrel is opened. The clear, pristine, golden liquid that trickles out is the first pressing — the exact equivalent of extra virgin olive oil, but for fish sauce. It’s the most expensive, most flavorful, and highest quality yield. Cheaper, lower-grade varieties are subsequently made by pouring water over the remaining fish solids, letting it sit, and pressing them again, often adding sugar or MSG to compensate for the weaker flavor.

Regional flavors and variations

Not all fish sauce is created equal. Depending on where it’s from and the specific local traditions, the flavor profile changes dramatically:

• Thai Nam Pla — Known for its clear, razor-sharp saltiness, direct and incredibly punchy. It cuts through heat and fat effortlessly. Brands like Squid and Megachef are the gold standard here.
• Vietnamese Nước Mắm — Generally deeper, rounder, slightly sweeter, and noticeably less sharp. The famous Red Boat 40°N from Phú Quốc contains absolutely nothing but wild black anchovies and sea salt — it is widely considered the “extra virgin” among fish sauces globally.
• Korean Aekjeot — Significantly darker and highly robust. This is the absolute backbone of traditional kimchi fermentation, providing the necessary complex depth.

What does it actually taste like?

Pure fish sauce straight from the bottle? Intensely salty, smelling of sea breeze and heavy fermentation. If you stick your nose right over the opening of a fresh bottle, the pungent smell will knock you backward.

But in a dish, a complete and utter metamorphosis happens. The “fishy” aroma completely dissipates upon hitting heat. What remains is pure umami: a deep, savory, almost nutty saltiness that anchors the entire dish. Think of it like the crucial role of anchovy paste melted down in a rich Italian meat ragù, or a generous grating of aged Parmesan over pasta. Nobody explicitly tastes “fish” — everyone just tastes “this is incredibly delicious and I have no idea why.”

Where do you buy fish sauce in the Netherlands?

Navigating Dutch supermarkets for Asian ingredients can sometimes be tricky, but fish sauce has firmly established itself in the mainstream.

The Supermarket

Albert Heijn typically carries its own store-brand fish sauce in the Asian aisle, and larger branches sometimes stock brands like Blue Elephant.

Jumbo often carries Squid Brand (recognizable by its green cap) — a reliable Thai all-rounder, though exact shelf stock varies by branch.

The Toko (The Upgrade)

If you want to step up your cooking game, head to Amazing Oriental or your local independent toko. Here you’ll find the serious, artisanal brands:

• Megachef (blue bottle) — Made with anchovies fermented for a full two years, featuring absolutely no MSG and no artificial colors. It is exceptionally soft, round, and the absolute favorite of discerning Thai chefs.
• Red Boat 40°N — The holy grail from Phú Quốc. Nothing but wild black anchovies and sea salt, packed with incredibly high protein content. You can grab this at Tjin’s Toko, Dun Yong, and various online specialty stores.
• Tiparos and Pantai — Solid, massive budget brands meant for everyday, heavy-duty use in bustling kitchens.

How do you substitute fish sauce? (Vegetarian & Vegan)

This is what it comes down to for a lot of people. You want to make a vibrant Vegetarian Pad Thai (No Fish Sauce) balanced with tangy tamarind paste, or build a weeknight bowl with Crispy Air Fryer Tofu, but you don’t eat fish. Or you’re cooking for someone who doesn’t. Good news: there are excellent, highly effective alternatives that will give you that exact same savory depth.

Substitute 1: Soy sauce + seaweed (The fastest hack)

This is the simplest and surprisingly most effective solution when you’re in a pinch.

For 1 tablespoon of fish sauce:

• 1 tbsp light soy sauce
• ¼ sheet of nori, finely snipped (or a 2x2 cm piece of kombu)

The soy sauce provides the necessary fermented salt and the glutamates. The seaweed brings the iodine-like, briny ocean undertone that soy sauce naturally lacks. Let the seaweed steep for 10 minutes in hot soups or curries and simply fish it out before serving.

Substitute 2: Miso + warm water

Miso paste shares the exact same complex fermentation characteristics with fish sauce. It instantly delivers massive body and depth to any dish.

For 1 tablespoon of fish sauce:

• ½ tbsp light (shiro) or yellow miso
• 1 tbsp warm water
• ½ tsp light soy sauce

Stir thoroughly until completely dissolved. This mixture is absolutely excellent in curry pastes, heavy marinades, and rich, thick sauces (or whenever a recipe also calls for fermented shrimp paste — see our trassi & shrimp paste substitute guide).

Substitute 3: Mushroom sauce from the toko

This is the secret weapon of vegetarian Asian cooking. Dried shiitake contains an exceptionally high amount of natural guanylate — a powerful umami component that, in combination with salt, delivers a massive flavor explosion.

For 1 tablespoon of fish sauce:

• 1 tbsp mushroom sauce + 1 tsp water (to compensate for the thicker texture)

Brands to look for in the Dutch toko: Lee Kum Kee Vegetarian Stir-Fry Sauce (green label), Healthy Boy Vegetarian Mushroom Sauce, Wan Ja Shan Vegetarian Mushroom Oyster Sauce.

Substitute 4: Coconut aminos (soy and gluten-free)

For those avoiding both soy and gluten.

For 1 tablespoon of fish sauce:

• 1 tbsp coconut aminos + ¼ tsp fine sea salt

Pay close attention: Coconut aminos is significantly sweeter than fish sauce and contains roughly 60-70% less salt. Without that extra crucial pinch of salt, your dish will be thrown completely out of balance.

Substitute 5: Homemade vegan fish sauce (the master recipe)

If you’re serious about cooking vegetarian or vegan Asian food on a regular basis, take a Sunday afternoon and make a bottle of this stuff. It takes exactly 20 minutes of effort and lasts 2 solid months in the fridge.

Ingredients:

• 500 ml water
• 20 g dried shiitake mushrooms
• 1 piece of kombu (5×5 cm) or 2 sheets of nori
• 3 tbsp coarse sea salt
• 2 tbsp soy sauce or tamari
• 1 tsp rice vinegar

Preparation: Bring absolutely everything to a gentle boil in a small saucepan, lower the heat, and let it simmer gently for 20 minutes until the liquid has reduced by exactly a third. Pour the mixture through a fine sieve, pressing on the mushrooms to extract all the liquid. Store in a sealed glass bottle in the fridge. Dose it 1-to-1 just like you would regular fish sauce.

Ready-made vegan fish sauce in the Netherlands

Don’t feel like brewing it yourself? No problem. There are genuinely good ready-made options available in the Netherlands nowadays:

• Nature’s Charm Vegan Fish Sauce — A highly regarded Thai brand based on soybeans and seaweed. Readily for sale at Amazing Oriental and Tjin’s Toko.
• Yakso Vegan Fish Sauce (organic) — Based on coconut aminos and sea salt. This is a permanent fixture on the shelves at Ekoplaza.
• Ta’im Vegan Vissaus — A fantastic Dutch artisanal brand, made entirely with locally sourced seaweed from the Oosterschelde.

Best Fish Sauce Substitute by Dish: Thai Curry vs. Pad Thai vs. Dipping Sauce

Looking specifically for a substitute for fish sauce in curry, stir-fried noodles, or a cold dipping sauce? Use this dish-by-dish chart to replace 1 tablespoon of fish sauce without throwing off your sauce balance:

Dish / Culinary Application	Best 1:1 Substitute (for 1 tbsp Fish Sauce)	Why It Works in the Pan
Thai Curry (such as Massaman Curry, green curry, or red curry)	½ tbsp light soy sauce + ½ tbsp white miso paste (or simmer with a strip of nori/kombu)	Miso and soy sauce dissolve seamlessly into coconut milk, providing the exact fermented amino-acid depth and salt level of Thai nam pla
Vegetarian Pad Thai & Wok Noodles	2 tsp light soy sauce + 1 tsp vegetarian mushroom stir-fry sauce	Clings to rice noodles and balances tangy tamarind paste and palm sugar without making the noodles watery
Vietnamese Dipping Sauce (Nước Chấm) & Cold Dressings	1 tbsp store-bought vegan fish sauce (or ½ tbsp light soy sauce + ½ tbsp warm water + pinch sea salt + squeeze of lime)	Keeps dipping sauces for spring rolls or crispy gyoza bright, translucent, and punchy without dark soy heaviness
Kimchi or Korean Banchan	½ tbsp white miso paste + ½ tbsp soy sauce + finely snipped ¼ nori sheet	Replicates the briny, fermented ocean backbone of Korean aekjeot for 100% plant-based kimchi

The ultimate comparison table

Substitute	Flavor Match	Effort	Best for
Soy sauce + nori	★★★★☆	30 sec	Soups, stir-fries, curries
Miso + water	★★★★☆	1 min	Marinades, sauces, curry pastes
Mushroom sauce (toko)	★★★★★	0 sec	Everything — best ready-made alternative
Coconut aminos + salt	★★★☆☆	30 sec	Stir-fries (note: sweeter)
Homemade (shiitake/kombu)	★★★★★	20 min	Everything — the ultimate recipe

The big trap: Worcestershire sauce

You read it everywhere online in quick-fix articles: “Just substitute fish sauce with Worcestershire sauce.” It sounds incredibly logical — Worcestershire sauce does indeed contain fermented anchovies and tamarind.

But: real Lea & Perrins Worcestershire sauce contains fish (anchovies). So it is definitively and legally not vegetarian. If you are specifically cooking for a vegan or vegetarian diet, this is absolutely not an alternative, and you will ruin the meal for your guest.

Vegan options do exist: Henderson’s Relish (a British staple that is completely anchovy-free) or organic vegan Worcestershire sauce from brands like Biona or BioToday, which are widely available at Ekoplaza.

Frequently Asked Questions

What does fish sauce actually taste like?

Pure from the bottle: an intense blast of salt and pungent fermentation smell. In a cooked dish: pure umami — a deep, savory brininess without any noticeable “fish” taste remaining. Think of the crucial background role of Parmesan cheese or anchovy paste in hearty Italian cuisine.

Is oyster sauce exactly the same as fish sauce?

Absolutely not. Oyster sauce is a thick, syrupy, dark sauce based on oyster extract, heavy sugar, and cornstarch for thickening. Fish sauce is a thin, clear, amber-colored, watery liquid used to season dishes like Thai Massaman Curry. They are absolutely not interchangeable — oyster sauce is meant to glaze and coat, while fish sauce is strictly meant to season and salt.

Is fish sauce vegetarian?

No. Standard fish sauce is made directly from fermented fish. However, vegetarian and vegan variants do exist (such as Nature’s Charm, Yakso, Ta’im) which are cleverly based on umami-rich seaweed and mushrooms to mimic the flavor profile.

How long does fish sauce last after opening?

Virtually indefinitely. The extremely high salt content (usually hovering around 20-25%) acts as a highly effective natural preservative. An opened bottle kept in the fridge will easily last 2-3 years without degrading. If you happen to see salt crystals forming at the bottom of the bottle, that is actually a sign of purity and high concentration — absolutely not a sign of spoilage.

Can you substitute fish sauce with sweet soy sauce (ketjap manis) or regular soy sauce?

Soy sauce alone gets you somewhat close in terms of saltiness and umami, but entirely misses the crucial briny ocean undertone. Add a piece of nori or kombu to bridge that specific gap. Ketjap manis, on the other hand, is way too sweet, too dark, and too thick — absolutely do not use it as a 1-to-1 substitute for fish sauce under any circumstances.

Exactly how much fish sauce should you use?

Significantly less than you probably think. Start with just 1 teaspoon per portion and taste as you go. Fish sauce is extremely concentrated. You can always add a few drops more, but trying to correct a dish that has too much salty fish sauce in it is a massive, often impossible headache.