Vegan fish sauce substitutes in Thai cuisine

The most common vegan substitutes for fish sauce in Thai cuisine are soy sauce/tamari, miso paste, coconut aminos, seaweed (kombu, kelp, wakame), and dried shiitake mushrooms ^[1][2]. Each provides a different flavor profile: soy sauce and tamari add saltiness and depth from fermentation ^[2]; miso paste contributes complex umami, with darker miso offering more depth ^[2]; coconut aminos are slightly sweeter and less salty than soy sauce, with a fermented note ^[2]; seaweed (kelp powder, kombu, wakame) provides a natural ‘fishy’ oceanic flavor ^[2]; and shiitake mushrooms add umami, while oyster mushrooms can mimic seafood ^[2]. A common homemade vegan fish sauce combines water, soy sauce or tamari, miso paste, and kelp powder or kombu, simmered and strained ^[2]. Commercially available vegan fish sauces also exist ^[2]. The sources do not mention fermented coconut as a substitute, nor do they list any specific Los Angeles Thai restaurants that offer vegan versions or their substitutions. Mexican-origin ingredients (chile, tomato, corn, chocolate, vanilla, beans, avocado, pumpkin) are not discussed in the sources in relation to fish sauce substitutes.