The question came up in my local cooking group. I’m pretty far from vegan, but I thought a knowledgeable HO might be able to chime in.
Nothing, eh?
Oh, well. 'twas worth the ole college try.
I’m still searchin’. I do substitute in a mixture of vegan Worcestershire and broth. The anchovy ingredient in regular fish sauce is what keeps us away: toxic to the roomate. Good luck!
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From Hot Thai Kitchen:
“However, there are some good ones, such as Premium Pineapple Made Vegetarian Fish Sauce which you can find at some Asian markets, and a whole slew of other options online these days. Andrea Nguyen also has a great post about vegan fish sauce including a DIY recipe that I recommend checking out.”
I’ve not tried either of these, but I trust Pailin as a source!
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Worcestershire sauce has anchovy too - at least the old school brand Lea & Perrins does. Not sure if all brands have similar formulations.
@linguafood Since fish sauce is normally adding more savory, umami taste, I wonder if this would just call for someone to use something else entirely to add that umami back in. Soy sauce? Mushroom flavoring? If you taste fish sauce alone, it definitely is a strong salty flavor over anything. The fishy pungent aroma doesn’t really translate into a seafood-y taste in my experience. If they want a more “oceany” taste, maybe adding a bit of kombu that is removed before serving?
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Thanks, I’ll pass that on to my member 
I use the vegan Worcestershire sauce. We have to be careful, there are so many opportunities for an allergen to get in there and Epi-pens are expensive! I miss the taste of real fish sauce.
