RFCJ RECIPE ARCHIVE
Posted by : maxine in ri KC: Vegetarian Nuoc Mam - pareve
This condiment is the missing ingredient when I try to make Pad Thai. The traditional sauce is made with shellfish, and I have been trying to find a substitute for some time. A woman who lives in Thailand told me that nuoc mam is the salty component of the dish, but substituting just soy sauce (her suggestion) didn't work. Then over the weekend, I was reading rec.food.veg.cooking, and someone posted a vegan version of this sauce! When I wrote to ask permission to repost the recipe here, the person's response was "Sure, why not?", but they requested to remain anonymous. Anonymous wrote: Beware: This stuff tastes evil on its own, just like fish sauce does. it is not an exact duplication, but it works nicely in cooking. 1 1/2 cup shredded dried seaweed (no type is specified on the bags I buy, but it's the stuff in pieces about 1/8 inch wide and 2 inches long, and it's inexpensive) 4 cups water 3 very large cloves of garlic, smashed but not peeled 1 1/2 tbsp. black peppercorns 1/2 cup dark Chinese soy sauce Extra boiling water as needed Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 mintes. Add the rest of the ingredients and enough water to make about 6 cups total in the pot. Bring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though--it's strong). When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready. Strain through fine mesh or a coffee filter and allow to cool. Store in the refrigerator in glass. Unlike fish sauce, this will not keep indefinitely. Be sure to discard it if it spoils.
