Lightly pickled salad vegetables

Lightly pickled salad vegetables

Rau chua

By
From
South East Asian Food

Vegetables pickled in this way go very well as one of the items to wrap in rice paper rolls with, say, Sugarcane prawns or barbecued meats or even spring rolls together with pieces of noodle cake and items from a Herb salad plate. The rolls are then eaten with Nuoc cham dipping sauce.

Ingredients

Quantity Ingredient
lotus stems, cut in two lengthwise and into 6 cm lengths
or pieces european celery, the same size and shape
cucumber, peeled and seeded then halved lengthwise and sliced diagonally into similar lengths
carrot, cut into thin strips 1.5 cm wide x 6 cm long
chinese turnip, cut into thin strips 1.5 cm wide x 6 cm long

Method

  1. The method is the same as for Dua chua.
Tags:
SBS
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