Vegan 'Fish' Sauce Wings

Name: Vegan 'Fish' Sauce Wings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 1 lb (453 g) oyster mushrooms; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1/4 tsp paprika; 1 tbsp vegan fish sauce; 8 cloves of garlic, minced; 1 Thai red chili, finely chopped; 2 tbsp sugar; 2 tbsp vegan fish sauce; 2 tbsp water; 2 tbsp lime juice; 1/2 cup rice flour; 2 tbsp tapioca starch; Vegetable oil for frying; Chopped scallions for garnish

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Hearty oyster mushrooms serve as a plant-based substitute for chicken wings in this vegan 'fish' sauce wings recipe. These mushrooms are fried to a golden crisp, then coated in a savory-sweet glaze and garnished with crunchy fried garlic bits.

In Vietnam, fish sauce wings are a popular side dish often enjoyed with rice or as a fun finger food served in local pubs. Traditional Vietnamese fish sauce wings are renowned for their rich umami profile, sweet-savory glaze, and the delightful crunch of fried garlic.

This recipe aims to offer a simple plant-based rendition of the classic Vietnamese fish sauce wings while retaining the bold and intricate flavors synonymous with Vietnamese cuisine.

In this version, robust oyster mushrooms stand in for chicken, marinated in vegan fish sauce and seasonings. They are then fried to a golden crispness and coated in the flavorful sauce. Finally, they are garnished with crispy garlic and thinly sliced scallions for a dish that captures the essence of the original while being entirely plant-based.

A plate of crispy vegan fish sauce wings

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Ingredients
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Ingredients

1 lb oyster mushrooms
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1 tablespoon vegan fish sauce
8 cloves of garlic, minced

Sauce:

1 Thai red chili, finely chopped
2 tablespoon sugar
2 tablespoon fish sauce
2 tablespoon water
2 tablespoon lime juice

To fry:

½ cup rice flour
2 tablespoon tapioca starch
Vegetable oil for frying

Chopped green onions and fried garlic for garnish

Instructions

Prep:

Clean the oyster mushrooms and tear them into bite-sized pieces.
In a bowl, combine black pepper, garlic powder, paprika, and vegan fish sauce. Toss the mushrooms in this marinade and let them sit for about 15-20 minutes.
Make the Sauce: In a small saucepan, combine the chopped Thai red chili, sugar, fish sauce, water, and lime juice. Stir well and simmer over low heat for a few minutes until the sugar dissolves. Set aside.
Make the Fried Garlic: In a pan, heat a bit of oil and sauté the minced garlic until golden and crispy. Drain the garlic and set aside.

Fry the Mushrooms:

To begin with, in a shallow dish, mix rice flour and tapioca starch.
Then heat vegetable oil in a pan for frying.
Dredge the marinated mushrooms in the flour mixture and fry in batches until they are golden and crispy. Drain on a paper towel.
- Serve the vegan Vietnamese fish sauce mushroom wings garnished with chopped scallions and fried garlic.
Before serving, toss the fried mushrooms in the prepared sauce until evenly coated.
Finally, serve hot as a flavorful appetizer or as part of a main meal.

These vegan mushroom wings offer a delightful twist on the classic Vietnamese dish, packed with umami flavors and a satisfying crunch.

What brands of Vegan Fish Sauce do you recommend?

I like using the Au Lac's vegan fish sauce and Nature's Charm vegan fish sauce!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!