Pickled Vegetables and Chinese Scallion in Fish Sauce Recipe

(Dưa Món) - Pickled Vegetables and Chinese Scallion in Fish Sauce Recipe comes from many stunning Vietnamese Cuisine.

Pickled Vegetables and Chinese Scallion in Fish Sauce is usually served with Bánh Chưng, Bánh Tét (2 Traditional Vietnamese Cakes) and other dishes.

Ingredients

- 2 carrot
- ½ green papaya
- 2 white radish
- 1 bowl fish sauce
- 200gr Chinese Scallion, peeled and cut off the root
- 1 bowl white sugar
- 1 teaspoon salt
- Purple onion, Chili
- Glass jar, some bamboo sticks.

Process

- Peel off the cover of green papaya + carrot + white radish + purple onion. Clean them with chili and chinese scallion. Next, soak them into cold water in 15 minutes. 

- Then, slice them into small pieces (except chinese scallion). Mix 2 liters water with 1 teaspoon salt and soak all sliced vegetables through 1 night. 

- Next day, pour out all water, wait to dry, use paper napkin to absorb all water and bring outside to dry in the sun in 1 day. If the weather is cold, you can put in grilling stove and grill at 100 degree in 30 minutes.

- Mix sugar with fish sauce into pot, put on stove and cook with small heat in 10 minutes until this mixture is thick.

- Wait until the mixture get cold, use spoon to scoop away dirty bubble on face. 

- Put all vegetables (in step 3) in glass jar. Next, por slowly mixture until it covers face of vegetables. Use bamboo sticks to press and make sure vegetables will not be floated. Wait about 6 – 8 days and you can serve it. 

- Finally, your dish is ready to serve after 6 - 8 days. Eating with any food in Tet holiday, especially Braised Pork Meat with Egg and Boiled is perfect to enjoy. 

- Pickled Vegetables and Chinese Scallion in Fish Sauce can help you easily digest.