Crispy Pickled Vegetables, or Dưa Món, are an indispensable part of the Vietnamese Tet celebration, adding a vibrant crunch and tangy zest to the festive feast. This traditional dish, usually involving sun-drying, can be surprisingly time-consuming. But fear not! This recipe offers a quicker, modern approach, delivering the same delicious results without the need for sun exposure. We'll achieve that signature crispy texture and balanced sour-sweet flavor profile, ensuring your Tet table is complete with this essential accompaniment.
Imagine the satisfying crunch of perfectly pickled vegetables, their bright colors adding a splash of cheer to your holiday spread. This recipe simplifies the traditional method, making it accessible to everyone, regardless of experience or available time. Forget the lengthy sun-drying process; we'll guide you through a faster, equally delicious alternative. Ready to embark on this culinary journey and create your own batch of irresistible Crispy Pickled Vegetables? Let's dive into the step-by-step instructions!
Tools Needed
- Knife
- Pattern maker (optional)
- Bowls
- Basket
- Heavy object
- Pot
- Stove
Ingredients
- White radish: 1 kg
- Carrots: 300g
- Pickled shallots: 200g
- Green papaya: 500g
- Salt: 2 spoons
- Sugar: 3 spoons
- Brown sugar (cane sugar): 400g
- Fish sauce: 400ml
- Vinegar: 50ml
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Wash and slice the radish, carrots, and papaya into similar thicknesses (about 1cm). Use a pattern maker for a nicer look if desired.
- Mix all the vegetables with salt and sugar. Let it sit for 3-4 hours to release water, mixing occasionally.
- Wash the vegetables thoroughly 5 times to remove excess salt and sugar.
- Drain the vegetables completely using a basket and a heavy object on top for about 3 minutes. Alternatively, you can sun dry for 2 hours.
Step 2. Create the Sweet and Tangy Syrup
- Mix the drained vegetables with brown sugar and let sit for 8-10 hours until sugar is fully dissolved.
- Separate the vegetables from the sugar syrup. Cook the syrup on medium heat for 5 minutes, skimming off any foam. Let the syrup cool completely.
- Add fish sauce and vinegar to the cooled syrup.
Step 3. Pack and Pickle
- Pack the vegetables into a container, pour the cooled syrup over, ensuring the vegetables are submerged. Press down to remove air bubbles.
Step 4. Season and Enjoy!
- Let the pickled vegetables sit for 2 more days, mixing once a day to distribute the flavor evenly.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Choose firm, white radishes for the best results. Avoid yellowed ones.
- Soak pickled shallots in salt water for 5-6 hours before using.
- You can use any type of sugar, but cane sugar adds a nice golden color.
- Refrigerate the finished pickled vegetables for longer preservation.
Nutrition
- N/A
FAQs
1. Can I use different vegetables besides the traditional ones?
Absolutely! Experiment with carrots, daikon radish, or even green beans. Just ensure they're firm and crisp.
2. How long will the pickled vegetables last?
Properly stored in the refrigerator, your Dưa Món should last for 2-3 weeks. Make sure the vegetables are fully submerged in the brine.
With this simplified recipe, creating the perfect Dưa Món for Tet becomes a delightful and achievable task. Enjoy the satisfying crunch and vibrant flavor of your homemade pickled vegetables, adding a special touch to your festive celebrations. Chúc mừng năm mới – Happy New Year!