01
Worcestershire Sauce
10.01 tsp : 1 tsp
Fermented anchovy-based sauce; similar salty umami depth, slightly sweeter and thicker than fish sauce
10.0
fish sauce substitutes
12 substitutes · avg score 7.6 · Pungent, salty amber liquid made from fermented anchovies or similar small fish, the flavor backbone of Southeast Asian cooking. A few drops deepen Thai curries, Vietnamese dipping sauces, pho, and pad thai.
quick swaps (averaged across uses)
02
Anchovy Paste
10.01 tsp : 1/2 tsp
Same umami punch, liquid form
10.0
03
Tamari
10.01 tbsp : 1/2 tbsp
Very salty, strong umami
10.0
04
Onion Powder
10.01 tsp : 1/4 tsp
Sweet allium powder; adds savory depth, use 1/4 tsp per tsp fish sauce with pinch of salt
10.0
05
Garlic Powder
10.01 tsp : 1/4 tsp
Dry allium powder; convenient pantry swap, use 1/4 tsp per tsp fish sauce with added salt
10.0
06
Yeast Extract Spread
10.01/2 tbsp : 1 tbsp
Use 1/2 tbsp marmite-style spread in 1 tbsp water; concentrated savory umami for vegan cooking
10.0