Vegetable pickle

Vegetable pickle

Dưa chua

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
1 carrot, thinly sliced
200g green papaya, flesh thinly sliced
1/2 teaspoon salt
55g sugar
60ml rice vinegar
2 tablespoons fish sauce
2 garlic cloves, chopped
1 chilli, seeded and chopped

Method

  1. Place the carrot and papaya in a bowl and sprinkle with the salt. Leave to sit for 5 minutes.
  2. In another bowl, whisk together the sugar and vinegar until the sugar has completely dissolved. Add the fish sauce, garlic and chilli.
  3. Wash the salt off the carrot and papaya, pat dry with paper towel and add to the fish sauce mixture.
  4. The pickle can be refrigerated in an airtight container for up to 2 days.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again