Cà Pháo Ngâm Nước Mắm Chua Ngọt (Pickled Eggplant with Sweet and Sour Fish Sauce)

Serves 1
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Directions

  1. 1Prepare 1 kg of white eggplant. White eggplant is crispier.
  2. 2Prepare 1 kg of white eggplant. White eggplant is crispier.
  3. 3Prepare 1 kg of white eggplant. White eggplant is crispier.
  4. 4Prepare a basin with 1.5 liters of water.
  5. 5Prepare a basin with 1.5 liters of water.
  6. 6Prepare a basin with 1.5 liters of water.
  7. 7Squeeze half a lemon into the water.
  8. 8Squeeze half a lemon into the water.
  9. 9Squeeze half a lemon into the water.
  10. 10Add 30g of salt to the water.
  11. 11Add 30g of salt to the water.
  12. 12Add 30g of salt to the water.
  13. 13Add 30ml of vinegar to the water.
  14. 14Add 30ml of vinegar to the water.
  15. 15Add 30ml of vinegar to the water.
  16. 16Stir the water mixture well.
  17. 17Stir the water mixture well.
  18. 18Stir the water mixture well.
  19. 19Add the lemon peel to the water for aroma.
  20. 20Add the lemon peel to the water for aroma.
  21. 21Add the lemon peel to the water for aroma.
  22. 22Cut off the stems of the eggplant, then cut each eggplant in half.
  23. 23Cut off the stems of the eggplant, then cut each eggplant in half.
  24. 24Cut off the stems of the eggplant, then cut each eggplant in half.
  25. 25Place the cut eggplant into the prepared water mixture.
  26. 26Place the cut eggplant into the prepared water mixture.
  27. 27Place the cut eggplant into the prepared water mixture.
  28. 28Soak the eggplant for exactly one hour to remove all the sap.
  29. 29Soak the eggplant for exactly one hour to remove all the sap.
  30. 30Soak the eggplant for exactly one hour to remove all the sap.
  31. 31After soaking, remove the eggplant and let it drain completely.
  32. 32After soaking, remove the eggplant and let it drain completely.
  33. 33After soaking, remove the eggplant and let it drain completely.
  34. 34Do not rinse the eggplant with cold water; either let it air dry naturally or use a vegetable spinner to dry it.
  35. 35Do not rinse the eggplant with cold water; either let it air dry naturally or use a vegetable spinner to dry it.
  36. 36Do not rinse the eggplant with cold water; either let it air dry naturally or use a vegetable spinner to dry it.
  37. 37Prepare the sweet and sour fish sauce: combine 300g sugar, 200ml water, 250ml Chef Bao Quoc brand fish sauce, 50ml eating vinegar (rice or apple cider), and 200g chili sauce in a pot.
  38. 38Prepare the sweet and sour fish sauce: combine 300g sugar, 200ml water, 250ml Chef Bao Quoc brand fish sauce, 50ml eating vinegar (rice or apple cider), and 200g chili sauce in a pot.
  39. 39Prepare the sweet and sour fish sauce: combine 300g sugar, 200ml water, 250ml Chef Bao Quoc brand fish sauce, 50ml eating vinegar (rice or apple cider), and 200g chili sauce in a pot.
  40. 40Boil the fish sauce mixture, then reduce heat to low and simmer for 2 minutes.
  41. 41Boil the fish sauce mixture, then reduce heat to low and simmer for 2 minutes.
  42. 42Boil the fish sauce mixture, then reduce heat to low and simmer for 2 minutes.
  43. 43Turn off the heat and let the fish sauce mixture cool down completely.
  44. 44Turn off the heat and let the fish sauce mixture cool down completely.
  45. 45Turn off the heat and let the fish sauce mixture cool down completely.
  46. 46Pour the cooled fish sauce mixture over the drained eggplant.
  47. 47Pour the cooled fish sauce mixture over the drained eggplant.
  48. 48Pour the cooled fish sauce mixture over the drained eggplant.
  49. 49Add 40g of pureed mild horn chili (not spicy).
  50. 50Add 40g of pureed mild horn chili (not spicy).
  51. 51Add 40g of pureed mild horn chili (not spicy).
  52. 52Add 10g of spicy dangerous chili (optional, for those who don't eat spicy food, omit this).
  53. 53Add 10g of spicy dangerous chili (optional, for those who don't eat spicy food, omit this).
  54. 54Add 10g of spicy dangerous chili (optional, for those who don't eat spicy food, omit this).
  55. 55Add 50g of minced garlic.
  56. 56Add 50g of minced garlic.
  57. 57Add 50g of minced garlic.
  58. 58Add 20g of sliced and finely minced galangal.
  59. 59Add 20g of sliced and finely minced galangal.
  60. 60Add 20g of sliced and finely minced galangal.
  61. 61Add 50g of green chili for color.
  62. 62Add 50g of green chili for color.
  63. 63Add 50g of green chili for color.
  64. 64Mix all ingredients thoroughly.
  65. 65Mix all ingredients thoroughly.
  66. 66Mix all ingredients thoroughly.
  67. 67Transfer the pickled eggplant into a jar, ensuring the fish sauce mixture completely submerges the eggplant.
  68. 68Transfer the pickled eggplant into a jar, ensuring the fish sauce mixture completely submerges the eggplant.
  69. 69Transfer the pickled eggplant into a jar, ensuring the fish sauce mixture completely submerges the eggplant.
  70. 70Seal the jar tightly and store it in the refrigerator.
  71. 71Seal the jar tightly and store it in the refrigerator.
  72. 72Seal the jar tightly and store it in the refrigerator.
  73. 73After 3 days, the pickled eggplant will be absorbed and crispy, ready to eat.
  74. 74After 3 days, the pickled eggplant will be absorbed and crispy, ready to eat.
  75. 75After 3 days, the pickled eggplant will be absorbed and crispy, ready to eat.

Ingredients

  • 1 kg cà pháo trắng (white eggplant)
  • 1 kg cà pháo trắng (white eggplant)
  • 1 kg cà pháo trắng (white eggplant)
  • 1.5 L nước (water)
  • 1.5 L nước (water)
  • 1.5 L nước (water)
  • 0.5 trái chanh (lemon)
  • 0.5 trái chanh (lemon)
  • 0.5 trái chanh (lemon)
  • 30 g muối (salt)
  • 30 g muối (salt)
  • 30 g muối (salt)
  • 30 ml giấm (vinegar)
  • 30 ml giấm (vinegar)
  • 30 ml giấm (vinegar)
  • 1 vỏ chanh (lemon peel)
  • 1 vỏ chanh (lemon peel)
  • 1 vỏ chanh (lemon peel)
  • 300 g đường (sugar)
  • 300 g đường (sugar)
  • 300 g đường (sugar)
  • 200 ml nước (water)
  • 200 ml nước (water)
  • 200 ml nước (water)
  • 250 ml nước mắm thương hiệu Sếp Bảo Quốc (Chef Bao Quoc brand fish sauce)
  • 250 ml nước mắm thương hiệu Sếp Bảo Quốc (Chef Bao Quoc brand fish sauce)
  • 250 ml nước mắm thương hiệu Sếp Bảo Quốc (Chef Bao Quoc brand fish sauce)
  • 50 ml giấm ăn (eating vinegar - rice or apple cider)
  • 50 ml giấm ăn (eating vinegar - rice or apple cider)
  • 50 ml giấm ăn (eating vinegar - rice or apple cider)
  • 200 g tương ớt (chili sauce)
  • 200 g tương ớt (chili sauce)
  • 200 g tương ớt (chili sauce)
  • 40 g ớt sừng không cay, xay nhuyễn (mild horn chili, pureed)
  • 40 g ớt sừng không cay, xay nhuyễn (mild horn chili, pureed)
  • 40 g ớt sừng không cay, xay nhuyễn (mild horn chili, pureed)
  • 10 g ớt hiểm (dangerous chili - spicy)
  • 10 g ớt hiểm (dangerous chili - spicy)
  • 10 g ớt hiểm (dangerous chili - spicy)
  • 50 g tỏi xay (minced garlic)
  • 50 g tỏi xay (minced garlic)
  • 50 g tỏi xay (minced garlic)
  • 20 g riềng thái lát và băm nhỏ (sliced and minced galangal)
  • 20 g riềng thái lát và băm nhỏ (sliced and minced galangal)
  • 20 g riềng thái lát và băm nhỏ (sliced and minced galangal)
  • 50 g ớt xanh (green chili)
  • 50 g ớt xanh (green chili)
  • 50 g ớt xanh (green chili)

Equipment

thau (basin/bowl)nồi (pot)máy quay rau (vegetable spinner, optional)keo (jar)

Tips

  • Use white eggplant for a crispier texture.
  • Do not wash the eggplant with cold water after soaking and draining, as it can introduce bacteria and cause further fermentation.
  • Cook the fish sauce mixture until boiling, then simmer for 2 minutes on low heat and let it cool completely before mixing with the eggplant.
  • Ensure the fish sauce mixture covers the eggplant completely to prevent darkening and maintain crispness.
  • Store in an airtight jar in the refrigerator for 3 days to allow flavors to meld and for the eggplant to become crispy.
  • The dish can be preserved in the refrigerator for up to 3 months.
  • The leftover fish sauce can be used as a dipping sauce for boiled meat.