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Coconut liquid Aminos vs Braggs liquid Aminos

by (10)
Updated about 14 hours ago
Created May 13, 2012 at 8:37 PM

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.

5759bd89db5f73cabe0a6e8f8e6e1cb9
0 · May 14, 2012 at 6:49 AM

Ah. Thanks for the clarification.

D8c04730b5d016a839b3c5b932bf59dd
0 · May 14, 2012 at 6:08 AM

I like Bragg's okay, but it makes anything you put it in taste like Bragg's instead of whatever food it is. I've never heard of coconut aminos til this post, now I have to go find some. :)

61844af1187e745e09bb394cbd28cf23
0 · May 14, 2012 at 3:54 AM

That's my primary use for it, too, and I have found that I don't need as much as I did soy sauce, so that little bottle lasts longer!

32f5749fa6cf7adbeb0b0b031ba82b46
0 · May 14, 2012 at 1:32 AM

Itsy-bisty chemistry correction: It's sodium chloride, not hydrochloride. Though Bragg's is made from hydrochloric acid digestion of soy as I understand it, that might be where the names go mixed up.

80890193d74240cab6dda920665bfb6c
0 · May 14, 2012 at 1:09 AM

The coconut stuff's darn tasty! We marinated meat in it with herbs; it was so good we cooked up the marinade and used it as sauce.

32f5749fa6cf7adbeb0b0b031ba82b46
0 · May 13, 2012 at 9:39 PM

+1 for San-J Tamari.

78cb3c4f70de5db2adb52b6b9671894b
0 · May 13, 2012 at 9:17 PM

I second this. I don't like the taste of coconut aminos. It tastes a little sour (at least to me). I also use gluten-free tamari and like it--I'm okay with a little fermented soy as well. It tastes smooth and adds a nice zing to dishes.

B1859f696e88d25460a6b8a333412ea3
0 · May 13, 2012 at 8:57 PM

The organic gluten free tamari I've tried is good! Both San-J and Yamasa have been tasty.

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6 Answers

E36cb992cf0a5eba8b97a359c15f38b3
5
4347 · May 13, 2012 at 8:54 PM

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.

D8c04730b5d016a839b3c5b932bf59dd
0 · May 14, 2012 at 6:08 AM

I like Bragg's okay, but it makes anything you put it in taste like Bragg's instead of whatever food it is. I've never heard of coconut aminos til this post, now I have to go find some. :)

32f5749fa6cf7adbeb0b0b031ba82b46
0 · May 13, 2012 at 9:39 PM

+1 for San-J Tamari.

78cb3c4f70de5db2adb52b6b9671894b
0 · May 13, 2012 at 9:17 PM

I second this. I don't like the taste of coconut aminos. It tastes a little sour (at least to me). I also use gluten-free tamari and like it--I'm okay with a little fermented soy as well. It tastes smooth and adds a nice zing to dishes.

B1859f696e88d25460a6b8a333412ea3
0 · May 13, 2012 at 8:57 PM

The organic gluten free tamari I've tried is good! Both San-J and Yamasa have been tasty.

B1859f696e88d25460a6b8a333412ea3
4
827 · May 13, 2012 at 8:55 PM

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:

http://norecipes.com/blog/pho-tai-ve-don-vietnamese-noodle-soup/

5759bd89db5f73cabe0a6e8f8e6e1cb9
3
1467 · May 13, 2012 at 8:48 PM

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.

http://www.essentialoilcookbook.com/html/fascinating-braggs.htm

5759bd89db5f73cabe0a6e8f8e6e1cb9
0 · May 14, 2012 at 6:49 AM

Ah. Thanks for the clarification.

32f5749fa6cf7adbeb0b0b031ba82b46
0 · May 14, 2012 at 1:32 AM

Itsy-bisty chemistry correction: It's sodium chloride, not hydrochloride. Though Bragg's is made from hydrochloric acid digestion of soy as I understand it, that might be where the names go mixed up.

61844af1187e745e09bb394cbd28cf23
1
11048 · May 13, 2012 at 9:12 PM

Bragg's is made with soy, so I avoid it. I use coconut aminos everywhere I used soy in my previous SAD ways.

61844af1187e745e09bb394cbd28cf23
0 · May 14, 2012 at 3:54 AM

That's my primary use for it, too, and I have found that I don't need as much as I did soy sauce, so that little bottle lasts longer!

80890193d74240cab6dda920665bfb6c
0 · May 14, 2012 at 1:09 AM

The coconut stuff's darn tasty! We marinated meat in it with herbs; it was so good we cooked up the marinade and used it as sauce.

Medium avatar
0
188 · September 08, 2013 at 6:29 AM

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.

E88acf062c9bdd14fa6d18346cea9298
0
0 · September 06, 2013 at 10:41 PM

Why would ANYONE use Brags? It is much higher processed than coconut, and STILL made from soy. I love using coconut more that soy sauce. I feel it taste a little better.

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