Vietnamese Pickled Vegetables

Time: 30mins, rest at least 3 days

 

These deliciously pickled vegetables can be served as a side dish, on top of a salad, in a Vietnamese baguette or in summer rolls.

For the Nuoc Cham:

 

• 1 cup warm water

• 1/3 cup white sugar

• 1/3 cup white vinegar

• 1/2 cup fish sauce

• 2x cloves minced garlic

• 2x minced small chillies

• Juice of 1 lemon

 

 

For the Pickled Vegetables:

 

• 4x julienned carrots

(You can use daikon as well if you want)

• 1x cup of the Nuoc Cham

• ½ cup of vinegar

• 1 cup of warm water

• 2x tbs of white sugar

• 1x tbs of salt

Step 1: Start by mixing the warm water with the sugar and salt to dissolve it. Then add the vinegar and the Nuoc Cham.

 

Step 2: Fill a jar with the carrots and daikon and pour the liquid so that jar is full. You want to leave this for at least a few days before eating

 

 

 

 

 

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