Dưa Món (Vietnamese Pickled Vegetables)

Serves 1
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Directions

  1. 1Bring 2 liters of water to a boil.
  2. 2Bring 2 liters of water to a boil.
  3. 3Bring 2 liters of water to a boil.
  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 daikon radish, dried papaya, and dried carrots to the boiling water.
  8. 8Add the dried daikon radish, dried papaya, and dried carrots to the boiling water.
  9. 9Add the dried daikon radish, dried papaya, and dried carrots to the boiling water.
  10. 10Boil the dried vegetables for 10 minutes, then turn off the heat.
  11. 11Boil the dried vegetables for 10 minutes, then turn off the heat.
  12. 12Boil the dried vegetables for 10 minutes, then turn off the heat.
  13. 13Drain the vegetables into a colander and let them cool.
  14. 14Drain the vegetables into a colander and let them cool.
  15. 15Drain the vegetables into a colander and let them cool.
  16. 16Once cooled, squeeze the vegetables thoroughly to remove excess water.
  17. 17Once cooled, squeeze the vegetables thoroughly to remove excess water.
  18. 18Once cooled, squeeze the vegetables thoroughly to remove excess water.
  19. 19Prepare the fish sauce mixture by combining 750g sugar, 300ml filtered water, and 50ml vinegar in a pot.
  20. 20Prepare the fish sauce mixture by combining 750g sugar, 300ml filtered water, and 50ml vinegar in a pot.
  21. 21Prepare the fish sauce mixture by combining 750g sugar, 300ml filtered water, and 50ml vinegar in a pot.
  22. 22Add 400ml fish sauce and 5g salt to the pot and bring to a boil.
  23. 23Add 400ml fish sauce and 5g salt to the pot and bring to a boil.
  24. 24Add 400ml fish sauce and 5g salt to the pot and bring to a boil.
  25. 25Boil the fish sauce mixture for exactly 2 minutes after it starts boiling, then turn off the heat and let it cool completely.
  26. 26Boil the fish sauce mixture for exactly 2 minutes after it starts boiling, then turn off the heat and let it cool completely.
  27. 27Boil the fish sauce mixture for exactly 2 minutes after it starts boiling, then turn off the heat and let it cool completely.
  28. 28Add 10 thinly sliced garlic cloves, 10 shallots, 10 red chilies, and 10 green chilies to the cooled, squeezed vegetables.
  29. 29Add 10 thinly sliced garlic cloves, 10 shallots, 10 red chilies, and 10 green chilies to the cooled, squeezed vegetables.
  30. 30Add 10 thinly sliced garlic cloves, 10 shallots, 10 red chilies, and 10 green chilies to the cooled, squeezed vegetables.
  31. 31Mix the vegetables, garlic, shallots, and chilies thoroughly.
  32. 32Mix the vegetables, garlic, shallots, and chilies thoroughly.
  33. 33Mix the vegetables, garlic, shallots, and chilies thoroughly.
  34. 34Pack the mixed vegetables tightly into clean glass jars.
  35. 35Pack the mixed vegetables tightly into clean glass jars.
  36. 36Pack the mixed vegetables tightly into clean glass jars.
  37. 37Sprinkle 5g of crushed white peppercorns evenly over the vegetables in the jars.
  38. 38Sprinkle 5g of crushed white peppercorns evenly over the vegetables in the jars.
  39. 39Sprinkle 5g of crushed white peppercorns evenly over the vegetables in the jars.
  40. 40Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
  41. 41Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
  42. 42Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
  43. 43Seal the jars tightly and store them in the refrigerator.
  44. 44Seal the jars tightly and store them in the refrigerator.
  45. 45Seal the jars tightly and store them in the refrigerator.

Ingredients

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