Crispy Soy Sauce Cucumbers are a vibrant and refreshing Vietnamese side dish, a staple often found gracing tables during the celebratory Tet holiday. Their satisfying crunch and addictive umami flavor profile make them a perfect accompaniment to richer dishes, offering a delightful textural and taste contrast. This simple yet elegant recipe transforms humble cucumbers into a culinary masterpiece, showcasing the magic of balanced sweet, salty, and sour notes. The quick pickling process intensifies the cucumber's natural flavor, creating a surprisingly complex and delicious bite.
Beyond their festive association, these crispy cucumbers are a versatile addition to any meal, from noodle bowls to grilled meats. Their preparation is surprisingly straightforward, requiring minimal ingredients and effort. Ready to transform ordinary cucumbers into an extraordinary side dish? Let's dive into the step-by-step instructions to create your own batch of these addictive Crispy Soy Sauce Cucumbers.
Tools Needed
- Knife
- Cutting board
- Blender
- Pot
- Strainer or colander
- Jar
Ingredients
- Cucumbers: 3kg
- Sugar: 200g
- Brown Sugar: 300g
- Garlic: 100g
- Chili Peppers: 5
- Soy Sauce: 500ml
- Salt: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Cucumbers
- Choose 3kg fresh, firm cucumbers. Wash and cut off both ends. Split each cucumber in half lengthwise, then split again. Remove the core and peel the cucumbers. Do not wash after cutting.
Step 2. Macerate and Prepare the Sauce
- Cut the cucumbers into roughly equal pieces (approximately thirds or fourths, avoiding overly small pieces).
- In a bowl, toss the cucumber pieces with 200g of sugar. Let it sit to soften and release excess water. This method helps to keep the cucumbers crispy and less salty.
- In a pot, combine 300g brown sugar, 100g minced garlic, 5 chili peppers (adjust to your spice preference), 500ml soy sauce, and 1/2 teaspoon of salt. Add 300ml water. Stir well until the sugar dissolves.
- Bring the soy sauce mixture to a boil. Reduce heat and simmer for 1 minute. Remove from heat and let it cool completely.
Step 3. Combine and Marinate
- Drain the sugar-soaked cucumbers thoroughly.
- Once the soy sauce mixture is cool, add the minced garlic and chili. Mix well.
- Add the drained cucumbers to the cooled soy sauce mixture. Toss gently to coat evenly.
Step 4. Refrigerate and Serve
- For quick consumption, soak for 3 hours. For longer preservation, soak for 3-4 hours, then transfer to a jar and refrigerate. Refrigerate at a slightly higher temperature to preserve longer.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Don't cut the cucumbers too small; they will shrink further during soaking.
- Soaking the cucumbers in sugar before adding soy sauce helps to achieve a crispier texture and less salty taste.
- Adjust the amount of chili peppers according to your spice preference.
- Using a blender to puree the garlic and chili saves time and ensures a more even distribution of flavor.
Nutrition
- N/A
FAQs
1. Can I use other types of cucumbers besides English cucumbers?
Yes! While English cucumbers work best for their crispness, you can use Persian or regular cucumbers. Just be sure to peel and seed them to prevent them from becoming too watery.
2. How long can I store the Crispy Soy Sauce Cucumbers?
Stored in an airtight container in the refrigerator, they'll stay crisp and flavorful for up to 3 days. For the best crunch, enjoy them within the first 2 days.
These Crispy Soy Sauce Cucumbers are a delightful addition to any meal, bringing a refreshing crunch and vibrant flavor to your table. Their simple preparation makes them perfect for both novice and experienced cooks, and their versatility means they can be enjoyed as a standalone snack or alongside your favorite dishes. So, try this recipe and experience the magic of this simple yet incredibly satisfying Vietnamese treat!