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

A delicious dish of pickled white eggplant in a sweet and sour fish sauce, perfect to eat with rice, stewed meat and eggs, or Banh Chung/Banh Tet during Tet.

- Cuisine: Thai
- Category: Soup
- Language: vi

## 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)

## Instructions

1. Prepare 1 kg of white eggplant. White eggplant is crispier.
2. Prepare a basin with 1.5 liters of water.
3. Squeeze half a lemon into the water.
4. Add 30g of salt to the water.
5. Add 30ml of vinegar to the water.
6. Stir the water mixture well.
7. Add the lemon peel to the water for aroma.
8. Cut off the stems of the eggplant, then cut each eggplant in half.
9. Place the cut eggplant into the prepared water mixture.
10. Soak the eggplant for exactly one hour to remove all the sap.
11. After soaking, remove the eggplant and let it drain completely.
12. Do not rinse the eggplant with cold water; either let it air dry naturally or use a vegetable spinner to dry it.
13. Prepare 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.
14. Boil the fish sauce mixture, then reduce heat to low and simmer for 2 minutes.
15. Turn off the heat and let the fish sauce mixture cool down completely.
16. Pour the cooled fish sauce mixture over the drained eggplant.
17. Add 40g of pureed mild horn chili (not spicy).
18. Add 10g of spicy dangerous chili (optional, for those who don't eat spicy food, omit this).
19. Add 50g of minced garlic.
20. Add 20g of sliced and finely minced galangal.
21. Add 50g of green chili for color.
22. Mix all ingredients thoroughly.
23. Transfer the pickled eggplant into a jar, ensuring the fish sauce mixture completely submerges the eggplant.
24. Seal the jar tightly and store it in the refrigerator.
25. After 3 days, the pickled eggplant will be absorbed and crispy, ready to eat.

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1Byvdo2u2W/
- Recipe page: https://www.cliprecipe.com/recipe/eb5aae61-fb5b-4371-b261-ece8592cf65a
- Extracted: 2026-02-01

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