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

Serves 1
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Directions

  1. 1Boil 2 liters of water in a pot.
  2. 2Boil 2 liters of water in a pot.
  3. 3Boil 2 liters of water in a pot.
  4. 4Add 10g of salt and 10ml of white wine to the boiling water.
  5. 5Add 10g of salt and 10ml of white wine to the boiling water.
  6. 6Add 10g of salt and 10ml of white wine to the boiling water.
  7. 7Add the dried radish, dried papaya, and dried carrot to the pot.
  8. 8Add the dried radish, dried papaya, and dried carrot to the pot.
  9. 9Add the dried radish, dried papaya, and dried carrot to the pot.
  10. 10Boil the vegetables for 10 minutes, then turn off the heat.
  11. 11Boil the vegetables for 10 minutes, then turn off the heat.
  12. 12Boil the vegetables for 10 minutes, then turn off the heat.
  13. 13Drain the boiled vegetables into a colander and let them cool.
  14. 14Drain the boiled vegetables into a colander and let them cool.
  15. 15Drain the boiled vegetables into a colander and let them cool.
  16. 16Once cooled, put on gloves and squeeze the vegetables thoroughly to remove excess water.
  17. 17Once cooled, put on gloves and squeeze the vegetables thoroughly to remove excess water.
  18. 18Once cooled, put on gloves and squeeze the vegetables thoroughly to remove excess water.
  19. 19To prepare the pickling liquid, combine 750g of granulated sugar, 300ml of filtered water, 50ml of vinegar, and 400ml of fish sauce in a pot.
  20. 20To prepare the pickling liquid, combine 750g of granulated sugar, 300ml of filtered water, 50ml of vinegar, and 400ml of fish sauce in a pot.
  21. 21To prepare the pickling liquid, combine 750g of granulated sugar, 300ml of filtered water, 50ml of vinegar, and 400ml of fish sauce in a pot.
  22. 22Bring the mixture to a boil.
  23. 23Bring the mixture to a boil.
  24. 24Bring the mixture to a boil.
  25. 25Add 5g of salt to the boiling liquid for preservation.
  26. 26Add 5g of salt to the boiling liquid for preservation.
  27. 27Add 5g of salt to the boiling liquid for preservation.
  28. 28Let the fish sauce mixture boil for exactly 2 minutes without skimming the foam.
  29. 29Let the fish sauce mixture boil for exactly 2 minutes without skimming the foam.
  30. 30Let the fish sauce mixture boil for exactly 2 minutes without skimming the foam.
  31. 31Turn off the heat and let the fish sauce mixture cool completely.
  32. 32Turn off the heat and let the fish sauce mixture cool completely.
  33. 33Turn off the heat and let the fish sauce mixture cool completely.
  34. 34Add 10 thinly sliced garlic cloves, 10 purple onions, 10 red chili peppers, and 10 green chili peppers to the squeezed pickled vegetables.
  35. 35Add 10 thinly sliced garlic cloves, 10 purple onions, 10 red chili peppers, and 10 green chili peppers to the squeezed pickled vegetables.
  36. 36Add 10 thinly sliced garlic cloves, 10 purple onions, 10 red chili peppers, and 10 green chili peppers to the squeezed pickled vegetables.
  37. 37Mix all the ingredients well.
  38. 38Mix all the ingredients well.
  39. 39Mix all the ingredients well.
  40. 40Pack the vegetable mixture tightly into clean glass jars.
  41. 41Pack the vegetable mixture tightly into clean glass jars.
  42. 42Pack the vegetable mixture tightly into clean glass jars.
  43. 43Add 5g of crushed white peppercorns distributed among the jars.
  44. 44Add 5g of crushed white peppercorns distributed among the jars.
  45. 45Add 5g of crushed white peppercorns distributed among the jars.
  46. 46Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
  47. 47Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
  48. 48Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
  49. 49Seal the jars tightly and store them in the refrigerator.
  50. 50Seal the jars tightly and store them in the refrigerator.
  51. 51Seal the jars tightly and store them in the refrigerator.
  52. 52The pickled vegetables can be stored in the refrigerator for up to 3 months.
  53. 53The pickled vegetables can be stored in the refrigerator for up to 3 months.
  54. 54The pickled vegetables can be stored in the refrigerator for up to 3 months.

Ingredients

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