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

This dish of pickled vegetables soaked in fish sauce is a must-have for Tet celebrations, offering a delicious accompaniment to traditional cakes and can be preserved for up to three months in the refrigerator.

- Cuisine: Thai
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- colander
- gloves
- glass 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.

## Source

- Original video: https://www.facebook.com/share/v/1WTYGErHWK/
- Recipe page: https://www.cliprecipe.com/recipe/aef154ac-6767-47a9-8e49-bca7d9884eae
- Extracted: 2026-01-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt