mandarin: su yulu
vietnamese: nuoc mam chay, nuoc mam an chay
fish sauce (nuoc mam, patis etc.) is an important ingredient in many southeast asian dishes. my simple advice to vegetarians is: if fish sauce is called for in cooking (stir-fries, soups etc.), just substitute light-colored soy sauce (often sold as "tamari"), or dark-colored soy sauce in smaller quantities, or simply add salt. if it's for a dipping sauce to accompany a meal, see my page on vegetarian nuoc cham.
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