We used whole pineapple instead of the traditional fish for fermentation.

Nước Mắm Chay can be used in a similar way to traditional fish sauce. It's commonly used to add depth of flavor to Vietnamese dishes like phở, spring rolls, stir-fries, and dipping sauces. You can use it as a marinade, seasoning, or dipping sauce ingredient.

Nước Mắm Chay is primarily used as a flavoring agent, so it's not a significant source of nutrients. It might contain some vitamins and minerals from the plant-based ingredients used, but its nutritional content is generally minimal.