Here's a quick recipe for vegan fish sauce dip (nước chắm chay). Enjoy it with all your favorite Vietnamese dishes.
250 ml cold water
1 bulb garlic, peeled and minced
3 Thai chilies, chopped (more if you want it spicier)
50 ml apple cider vinegar
50 ml soy sauce
5 tbsp sugar
Juice from 1 lemon
1/2 tsp salt
1/4 tsp mushroom powder or msg (for extra umami)
In a small bowl, combine all of the ingredients until sugar is dissolved. Refrigerate unused dip for future dishes. Enjoy!