My wife's a vegetarian so I've gotten the habit of trying to devise decent veggie versions of recipes. By and large fish recipes (esp Asian sauce-based ones) are really veg-friendly with a little thinking about flavours and textures, but Thai food in particular has been a challenge as it uses a bunch of very intense fish-based products for flavour. One of these is Thai Fish Sauce but I've never been satisfied with the obvious substitute, your "off the shelf" Soy sauce (even the good stuff like naturally brewed Kikkoman brand from Japan). But a few days ago I read about "white soy sauce" from Thailand and how it was a good substitute. I headed off to the local Chinese supermarket and found Healthy Boy Brand "thin soy sauce" (product of Thailand) - they don't actually call it "white" on the bottle but this is definitely the business. It's thinner even than "light" soy sauce (like Kikkoman) and more translucent in clour, but it has that essential saltiness and fermented flavour you get from fish sauce. If you want a decent substitute for Fish Sauce, I'd suggest trying this.
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