Cà Pháo Chua Cay, or Crispy Sour & Spicy Pickled Eggplant, is a vibrant and addictive Vietnamese condiment that's guaranteed to elevate any meal. Imagine the satisfying crunch of perfectly pickled eggplant, balanced by a complex interplay of sweet, sour, spicy, and savory flavors. This isn't your grandma's pickled eggplant; this recipe delivers a uniquely crispy texture thanks to a clever pre-frying technique, ensuring each bite is a delightful explosion of taste and texture. It's incredibly versatile, perfect as a side dish, a topping for banh mi, or even a surprising addition to noodle salads.
Beyond its deliciousness, Cà Pháo Chua Cay is remarkably easy to make, requiring readily available ingredients and a simple process. The result is a flavorful condiment that will impress your friends and family, and keep you coming back for more. Ready to transform ordinary eggplant into an extraordinary culinary experience? Let's dive into the step-by-step instructions below.
Tools Needed
- Jar
- Blender
- Knife
- Pot
- Stove
Ingredients
- Eggplant: 1 kg
- Chili: 30g
- Garlic: 100g
- Vinegar: 150ml
- Sugar: 200g
- Fish Sauce: 200ml
- Salt: 50g
- Water: 1.5L + 1L
Step-by-Step Instructions
Step 1. Prepare Eggplant and Chili
- Wash chili and eggplant; remove stems. Puree chili and garlic.
- Remove eggplant stems, cut in half, and soak in diluted salt water for 15 minutes to release black water. Wash.
Step 2. Salt and Soak Eggplant
- Mix 1L water with 50g salt. Soak eggplant in this solution for 3 hours.
- After 3 hours, remove eggplant, rinse twice with water, and drain completely.
Step 3. Prepare and Combine Brine
- Cook eggplant soaking water with 200g sugar, 200ml fish sauce, 150ml vinegar, and 1.5L water. Boil and cool.
Step 4. Pack, Seal, and Ferment
- Pack the eggplant into a jar. Add the cooled fish sauce mixture, pureed garlic and chili.
- Seal the jar. Let it sit for 24 hours before consuming.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Adjust salt and sugar to your preference.
- To prevent browning, place a small water cap on top of the eggplant in the jar.
- This dish is not recommended for those with stomach problems.
Nutrition
- N/A
FAQs
1. Can I use different types of eggplant?
While Asian eggplants work best for their texture, you can experiment with other varieties. Just be aware that cooking times may vary.
2. How long will the pickled eggplant last?
Stored properly in an airtight container in the refrigerator, your Cà Pháo Chua Cay should last for about 2-3 weeks.
3. Can I adjust the spice level?
Absolutely! Start with less chili, and add more to your taste. You can also use milder or spicier chilies depending on your preference.
This Crispy Sour & Spicy Pickled Eggplant recipe is a testament to the magic of simple ingredients transformed into something truly special. Enjoy the satisfying crunch and vibrant flavors of your homemade Cà Pháo Chua Cay, and don't be afraid to experiment with different spice levels and serving suggestions. Happy pickling!