Dưa Món Ngâm Nước Mắm (Pickled Vegetables with Fish Sauce)

Name: Dưa Món Ngâm Nước Mắm (Pickled Vegetables with Fish Sauce)
Cuisine: Thai
Ingredients: 100 g dried radish; 100 g dried papaya slices; 100 g dried carrot; 2 liters water; 10 g salt; 10 ml white wine; 750 g granulated sugar; 300 ml filtered water; 50 ml vinegar (rice or apple); 400 ml fish sauce (Sếp Võ Quốc brand, Vietnamese flavor); 5 g salt (for preserving); 10 cloves sliced garlic; 10 bulbs purple onions; 10 fruits red chili peppers; 10 fruits green chili peppers; 5 g crushed white peppercorns

Serves 1

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Dưa Món Ngâm Nước Mắm (Pickled Vegetables with Fish Sauce)

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Serves 1

Directions

1Boil 2 liters of water in a pot.
2Add 10g of salt and 10ml of white wine to the boiling water.
3Add the dried radish, dried papaya, and dried carrot to the pot.
4Boil the vegetables for 10 minutes, then turn off the heat.
5Drain the boiled vegetables into a colander and let them cool.
6Once cooled, put on gloves and squeeze the vegetables thoroughly to remove excess water.
7To prepare the pickling liquid, combine 750g of granulated sugar, 300ml of filtered water, 50ml of vinegar, and 400ml of fish sauce in a pot.
8Bring the mixture to a boil.
9Add 5g of salt to the boiling liquid for preservation.
10Let the fish sauce mixture boil for exactly 2 minutes without skimming the foam.
11Turn off the heat and let the fish sauce mixture cool completely.
12Add 10 thinly sliced garlic cloves, 10 purple onions, 10 red chili peppers, and 10 green chili peppers to the squeezed pickled vegetables.
13Mix all the ingredients well.
14Pack the vegetable mixture tightly into clean glass jars.
15Add 5g of crushed white peppercorns distributed among the jars.
16Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
17Seal the jars tightly and store them in the refrigerator.
18The pickled vegetables can be stored in the refrigerator for up to 3 months.

Ingredients

100 g dried radish
100 g dried papaya slices
100 g dried carrot
2 liters water
10 g salt
10 ml white wine
750 g granulated sugar
300 ml filtered water
50 ml vinegar (rice or apple)
400 ml fish sauce (Sếp Võ Quốc brand, Vietnamese flavor)
5 g salt (for preserving)
10 cloves sliced garlic
10 bulbs purple onions
10 fruits red chili peppers
10 fruits green chili peppers
5 g crushed white peppercorns

Equipment

potcolanderglovesglass jar

Tips

Do not skim the foam from the boiling fish sauce as it contains protein and flavor.
Allow both the pickled vegetables and the fish sauce to cool completely before combining.
Adding crushed white peppercorns enhances the aroma and reduces the strong smell of vegetables.

Dưa Món Ngâm Nước Mắm (Pickled Vegetables with Fish Sauce)

Serves 1

facebook.com

Dưa Món Ngâm Nước Mắm (Pickled Vegetables with Fish Sauce)

facebook.com

Serves 1

Directions

1Boil 2 liters of water in a pot.
2Add 10g of salt and 10ml of white wine to the boiling water.
3Add the dried radish, dried papaya, and dried carrot to the pot.
4Boil the vegetables for 10 minutes, then turn off the heat.
5Drain the boiled vegetables into a colander and let them cool.
6Once cooled, put on gloves and squeeze the vegetables thoroughly to remove excess water.
7To prepare the pickling liquid, combine 750g of granulated sugar, 300ml of filtered water, 50ml of vinegar, and 400ml of fish sauce in a pot.
8Bring the mixture to a boil.
9Add 5g of salt to the boiling liquid for preservation.
10Let the fish sauce mixture boil for exactly 2 minutes without skimming the foam.
11Turn off the heat and let the fish sauce mixture cool completely.
12Add 10 thinly sliced garlic cloves, 10 purple onions, 10 red chili peppers, and 10 green chili peppers to the squeezed pickled vegetables.
13Mix all the ingredients well.
14Pack the vegetable mixture tightly into clean glass jars.
15Add 5g of crushed white peppercorns distributed among the jars.
16Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
17Seal the jars tightly and store them in the refrigerator.
18The pickled vegetables can be stored in the refrigerator for up to 3 months.

Ingredients

100 g dried radish
100 g dried papaya slices
100 g dried carrot
2 liters water
10 g salt
10 ml white wine
750 g granulated sugar
300 ml filtered water
50 ml vinegar (rice or apple)
400 ml fish sauce (Sếp Võ Quốc brand, Vietnamese flavor)
5 g salt (for preserving)
10 cloves sliced garlic
10 bulbs purple onions
10 fruits red chili peppers
10 fruits green chili peppers
5 g crushed white peppercorns

Equipment

potcolanderglovesglass jar

Tips

Do not skim the foam from the boiling fish sauce as it contains protein and flavor.
Allow both the pickled vegetables and the fish sauce to cool completely before combining.
Adding crushed white peppercorns enhances the aroma and reduces the strong smell of vegetables.