Serves 1
Cà Pháo Ngâm Nước Mắm Chua Ngọt (Pickled Eggplant with Sweet and Sour Fish Sauce)
Serves 1
Directions
- 1Prepare 1 kg of white eggplant. White eggplant is crispier.
- 2Prepare a basin with 1.5 liters of water.
- 3Squeeze half a lemon into the water.
- 4Add 30g of salt to the water.
- 5Add 30ml of vinegar to the water.
- 6Stir the water mixture well.
- 7Add the lemon peel to the water for aroma.
- 8Cut off the stems of the eggplant, then cut each eggplant in half.
- 9Place the cut eggplant into the prepared water mixture.
- 10Soak the eggplant for exactly one hour to remove all the sap.
- 11After soaking, remove the eggplant and let it drain completely.
- 12Do not rinse the eggplant with cold water; either let it air dry naturally or use a vegetable spinner to dry it.
- 13Prepare 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.
- 14Boil the fish sauce mixture, then reduce heat to low and simmer for 2 minutes.
- 15Turn off the heat and let the fish sauce mixture cool down completely.
- 16Pour the cooled fish sauce mixture over the drained eggplant.
- 17Add 40g of pureed mild horn chili (not spicy).
- 18Add 10g of spicy dangerous chili (optional, for those who don't eat spicy food, omit this).
- 19Add 50g of minced garlic.
- 20Add 20g of sliced and finely minced galangal.
- 21Add 50g of green chili for color.
- 22Mix all ingredients thoroughly.
- 23Transfer the pickled eggplant into a jar, ensuring the fish sauce mixture completely submerges the eggplant.
- 24Seal the jar tightly and store it in the refrigerator.
- 25After 3 days, the pickled eggplant will be absorbed and crispy, ready to eat.
Ingredients
- 1 kg cà pháo trắng (white eggplant)
- 1.5 L nước (water)
- 0.5 trái chanh (lemon)
- 30 g muối (salt)
- 30 ml giấm (vinegar)
- 1 vỏ chanh (lemon peel)
- 300 g đường (sugar)
- 200 ml nước (water)
- 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)
- 200 g tương ớt (chili sauce)
- 40 g ớt sừng không cay, xay nhuyễn (mild horn chili, pureed)
- 10 g ớt hiểm (dangerous chili - spicy)
- 50 g tỏi xay (minced garlic)
- 20 g riềng thái lát và băm nhỏ (sliced and minced galangal)
- 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.
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