Dưa Món (Vietnamese Pickled Vegetables)

Name: Dưa Món (Vietnamese Pickled Vegetables)
Cuisine: Vietnamese
Ingredients: 1 lạng dried daikon radish; 1 lạng dried papaya slices; 1 lạng dried carrots; 2 L water; 10 g salt (for boiling); 10 mL white wine; 750 g granulated sugar; 300 mL filtered water (for fish sauce mixture); 50 mL vinegar (rice or apple); 400 mL fish sauce (Chef Vo Quoc brand, Vietnamese flavor); 5 g salt (for fish sauce mixture); 10 cloves garlic, thinly sliced; 10 bulbs shallots; 10 pieces red chilies; 10 pieces green chilies; 5 g crushed white peppercorns

Serves 1

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Dưa Món (Vietnamese Pickled Vegetables)

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Serves 1

Directions

1Bring 2 liters of water to a boil.
2Add 10g of salt and 10ml of white wine to the boiling water.
3Add the dried daikon radish, dried papaya, and dried carrots to the boiling water.
4Boil the dried vegetables for 10 minutes, then turn off the heat.
5Drain the vegetables into a colander and let them cool.
6Once cooled, squeeze the vegetables thoroughly to remove excess water.
7Prepare the fish sauce mixture by combining 750g sugar, 300ml filtered water, and 50ml vinegar in a pot.
8Add 400ml fish sauce and 5g salt to the pot and bring to a boil.
9Boil the fish sauce mixture for exactly 2 minutes after it starts boiling, then turn off the heat and let it cool completely.
10Add 10 thinly sliced garlic cloves, 10 shallots, 10 red chilies, and 10 green chilies to the cooled, squeezed vegetables.
11Mix the vegetables, garlic, shallots, and chilies thoroughly.
12Pack the mixed vegetables tightly into clean glass jars.
13Sprinkle 5g of crushed white peppercorns evenly over the vegetables in the jars.
14Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
15Seal the jars tightly and store them in the refrigerator.

Ingredients

1 lạng dried daikon radish
1 lạng dried papaya slices
1 lạng dried carrots
2 L water
10 g salt (for boiling)
10 mL white wine
750 g granulated sugar
300 mL filtered water (for fish sauce mixture)
50 mL vinegar (rice or apple)
400 mL fish sauce (Chef Vo Quoc brand, Vietnamese flavor)
5 g salt (for fish sauce mixture)
10 cloves garlic, thinly sliced
10 bulbs shallots
10 pieces red chilies
10 pieces green chilies
5 g crushed white peppercorns

Equipment

potcolanderglovesglass jars

Tips

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

Dưa Món (Vietnamese Pickled Vegetables)

Dưa Món (Vietnamese Pickled Vegetables)

Directions

Ingredients

Equipment

Tips

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