Can I use coconut liquid Aminos instead of Braggs Liquid Aminos when making PHO Vietmanese noodle soup? I've never used liquid Aminos or made PHO so don't know what the difference would be.
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I disagree with MrsD about taste. (Just my humble opinion.) I prefer San-J gluten-free tamari and don't mind eating organic fermented soy, BUT.... I MUCH prefer coconut aminos over Braggs. I think Braggs tastes like garbage and adds a weird taste to food. Coconut aminos don't taste exactly like soy sauce, but I think they're a good substitute if you're avoiding soy. I like a combo of a little coconut aminos + good quality fish sauce if you do that.
*I have some friends who really like Braggs... I just really, really don't like it and am a little biased.
Pho Stock/Broth doesn't require either of them, as it doesn't use soy sauce. Fish Sauce is required, however - at least in my opinion. I can't imagine it without it.
You will need to read labels to make sure your fish sauce is just fish and salt. Many contain wheat or msg or both.
This brand looks interesting, but I haven't found it in the wild, yet: http://redboatfishsauce.com/index.html
Here's the recipe / method I plan to use next time I make pho:
Coconut Aminos tastes like Braggs and Soy so you shouldn't taste any difference and can enjoy your PHO.
Stay away from Braggs; It's full of glutamine and sodium hydrocloride.
Bragg's is made with soy, so I avoid it. I use coconut aminos everywhere I used soy in my previous SAD ways.
Braggs is awful, Coconut Aminos don't taste like anything to me and it is very expensive. Fish sauce as mentioned above is the ticket. The Red Boat brand is great, but also pretty expensive. I'd try some of the more natural brands in an Asian grocery if you have one near. The ones with fish, salt & sugar are what I look for. Not sweet so sugar is pretty low in quantity.