Nước chấm is a popular condiment and staple of Vietnamese food. It’s a multipurpose sauce, used as a dip for egg rolls, summer rolls, bún (rice noodle dishes), and lots more. It’s made with fish sauce, sugar, lime juice, garlic, and Thai bird chili peppers, but I haven’t had fish sauce in my pantry in a couple years. I’ve found that I can achieve similar flavors with plant-based umami sources – mushrooms, soy sauce, mushroom seasoning, vegan chicken boullion cubes, and coconut aminos.
What are coconut aminos? It’s kinda like a soy-free, gluten-free (wheat-free) soy sauce or tamari, made from coconut sap. Coconut aminos are also lower in sodium than soy sauce, and this particular brand from Thrive market does not contain GMOs. Great for people who are allergic to soy and wheat, or who are adopting a vegan or vegetarian, plant-based lifestyle. I used coconut aminos to mimic the nước chấm sauce, and I have to say that this does the trick when I make vegan Vietnamese food. Try it for yourself – I made bánh cuốn
one day (steamed rice paper rolls, filled with a mushroom and soy crumble mixture, and topped with lots of veggies), and had our neighbors over. I served this vegan nước chấm sauce on top of the bánh cuốn and they loved it.
Since I’m a Thrive market affiliate, I’m offering you a FREE 10-oz bottle of coconut aminos with any purchase of $29 or more (so you can make this nước chấm!). Click on the link here to access this deal. Thrive market is an online grocer serving you non-GMO, organic groceries at wholesale prices, without retail mark-up or middleman costs. I love getting my Thrive boxes – my daughters do too, because there’s always some goodies in there for them too!
**Full disclosure: I am a Thrive market affiliate**