The best substitutes for fish sauce depend on what you need it for
Fish sauce brings a salty, umami depth to Southeast Asian dishes, but you can replace it with ingredients already in most kitchens. The right substitute depends on whether you need the salt, the savory depth, or both — and whether you're cooking a dish where the fish sauce flavor is the main point or just one layer among many.
For most everyday cooking, soy sauce works as a direct swap at a one-to-one ratio. It delivers salt and umami without the fishy taste. If you want something closer to the original flavor profile, anchovy paste mixed with salt and water mimics fish sauce's depth. For vegetarian cooking, miso paste or tamari can replace it, though each changes the dish slightly.
Key Takeaways
- Soy sauce is the easiest swap for fish sauce in most recipes and works at a one-to-one ratio without changing cooking method.
- Anchovy paste mixed with water and salt recreates the umami and salty profile of fish sauce most closely, though it still tastes different.
- Miso paste and tamari work in vegetarian dishes but add their own flavor — miso brings sweetness and depth, tamari brings pure salt and umami.
- Worcestershire sauce contains anchovies and works well in soups and stews but tastes distinctly different from fish sauce.
- The best choice depends on the dish: use soy sauce for stir-fries and everyday cooking, anchovy paste for Southeast Asian recipes, and miso for vegetarian versions.
Soy sauce: the most practical everyday replacement
Soy sauce is the most straightforward replacement because it's salty, umami-rich, and already familiar to most cooks. Use it in the same amount you would use fish sauce — if a recipe calls for one tablespoon of fish sauce, use one tablespoon of soy sauce. The flavor will be noticeably different (soy sauce tastes like soy, not fish), but the salt and savory depth will keep the dish balanced.
This works best in stir-fries, soups, and dishes where fish sauce is one seasoning among many rather than the dominant flavor. In a pad thai or Vietnamese soup, soy sauce will be noticeable but won't ruin the dish. In a dipping sauce where fish sauce is the main ingredient, the difference will be obvious.
Both regular soy sauce and tamari (a wheat-free soy sauce) work the same way. Tamari is slightly thicker and a touch less salty, so you might use a little more of it, but the ratio is close enough that one-to-one still works in most cases.
Anchovy paste: the closest flavor match
If you want the fish sauce flavor without the liquid, anchovy paste is your closest match. Mix one teaspoon of anchovy paste with one tablespoon of water and a pinch of salt to approximate one tablespoon of fish sauce. The result won't taste identical — anchovy paste is thicker and more concentrated — but it captures the umami and salty character that fish sauce brings.
This works well in Southeast Asian recipes where the fish sauce flavor matters. Use it in dipping sauces, marinades, and soups where you want that distinctive depth. You can also use anchovy paste straight in some dishes (like a Vietnamese caramel sauce) without diluting it, though you'll need to adjust the amount based on how strong you want the flavor.
Anchovy paste is sold in tubes or small jars in the canned fish section of most grocery stores. A little goes a long way, so one jar lasts a long time if you're only using it as a replacement ingredient.
Miso paste: the vegetarian option with added sweetness
Miso paste replaces fish sauce in vegetarian cooking and brings umami and salt, but it also adds sweetness and a fermented flavor that fish sauce doesn't have. Start with half the amount of miso as you would use fish sauce — if a recipe calls for one tablespoon of fish sauce, use half a tablespoon of miso — and taste as you go. You can always add more, but you can't remove it.
Miso works best in soups, stews, and braised dishes where its fermented flavor fits the overall taste. It's less successful in light dipping sauces or dishes where you want a clean, salty depth without extra flavor. Red miso is stronger and more savory than white miso, so use red miso if you want something closer to fish sauce's intensity.
Miso paste is sold in the Asian foods section or refrigerated section of most grocery stores. Keep it in the refrigerator after opening, and it will last for months.
Worcestershire sauce: works in soups and stews
Worcestershire sauce contains anchovies and delivers salt and umami, making it another option for replacing fish sauce. It has a tangy, slightly sweet flavor that's distinctly different from fish sauce, so it works best in dishes where that flavor won't stand out — soups, stews, and braised meats.
Use Worcestershire sauce at about half the amount of fish sauce, since it's more concentrated and has a stronger flavor. If a recipe calls for one tablespoon of fish sauce, start with half a tablespoon of Worcestershire and taste before adding more. In a Vietnamese pho or Thai curry, the Worcestershire flavor will be noticeable and won't taste right, so save this option for Western-style dishes or mixed cuisines.
Worcestershire sauce is shelf-stable and sold in the condiment aisle of any grocery store. It keeps for years without refrigeration.
Dashi and other broth-based options
Dashi, a Japanese broth made from kombu seaweed and bonito flakes, brings umami and salt without a fishy taste. It's less concentrated than fish sauce, so you'll need to use more of it — roughly double the amount — and it will add liquid to your dish. This works in soups and stews but not in dishes where you need to keep the liquid level consistent.
If you have dashi powder or when ready dashi on hand, dissolve it in a small amount of water first, then use it as you would fish sauce. You can also make dashi from scratch if you have kombu and bonito flakes, though that takes time.
Other broth-based options like chicken or vegetable stock can add depth in a pinch, but they lack the salt and umami that fish sauce provides, so you'll need to add salt separately to balance the dish.
How to choose the right replacement for your dish
The best substitute depends on three things: what the dish is, how much fish sauce the recipe calls for, and whether you have dietary restrictions.
For everyday cooking where fish sauce is one of several seasonings, use soy sauce. It's fast, reliable, and already in most kitchens. For Southeast Asian recipes where the fish sauce flavor is important, use anchovy paste mixed with water. For vegetarian cooking, use miso paste at half the amount. For Western dishes or when you're cooking with Worcestershire sauce already, use that instead.
If a recipe calls for a small amount of fish sauce (less than one teaspoon), the difference between substitutes matters less — any of these options will work. If the recipe calls for several tablespoons, the choice matters more, because the flavor difference will be noticeable.
Frequently Asked Questions
Can I use salt and water instead of fish sauce?
Salt and water will provide the salty element but not the umami depth that makes fish sauce work. In a pinch, dissolve a pinch of salt in water and use it, but the dish will taste flat compared to using fish sauce or a proper replacement like soy sauce or anchovy paste.
What if I don't have any of these ingredients on hand?
Soy sauce is the most common pantry item that works. If you don't have soy sauce either, salt and a small amount of vinegar can add some depth, though it won't be the same. For future cooking, keeping soy sauce and miso paste on hand covers most replacement needs.
Does the replacement change the cooking time or temperature?
No. All of these replacements work at the same temperature and cooking time as fish sauce. The only difference is flavor and, in some cases, the amount of liquid in the dish — dashi adds more liquid than fish sauce, so you may need to adjust other liquids slightly.
Can I mix two replacements together?
Yes. Mixing soy sauce with a small amount of anchovy paste or miso paste can get you closer to fish sauce's flavor profile than using either one alone. Start with mostly soy sauce and add the other ingredient in small amounts until the flavor is right.
Is there a replacement that tastes exactly like fish sauce?
No. Fish sauce has a specific flavor that comes from fermented fish and salt, and no common replacement tastes identical. Anchovy paste comes closest, but it's thicker and more concentrated. The goal is to find a replacement that keeps the dish balanced and tasty, not one that tastes exactly the same.