Rau Tien Vua, also known as King's Vegetable, boasts a unique, slightly bitter flavor that transforms beautifully when pickled. This recipe delivers a vibrant sweet and sour pickled Rau Tien Vua, a perfect balance of tangy sweetness and satisfying crunch. Imagine the delightful explosion of flavors – the refreshing sourness cutting through the gentle bitterness, all enhanced by a touch of sweetness. This pickle is incredibly versatile, serving as a delicious side dish, a vibrant addition to banh mi, or a surprising twist to noodle soups. It's a surprisingly simple recipe, perfect for both seasoned picklers and enthusiastic beginners.
The key to this recipe lies in achieving the perfect balance of sweet, sour, and spicy flavors, complementing the inherent bitterness of the Rau Tien Vua. We'll carefully guide you through each step, ensuring you achieve the perfect pickled perfection. Ready to embark on this culinary adventure and create a jar of deliciously addictive sweet and sour pickled Rau Tien Vua? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Knife
- Cutting board
- Mixing bowls
- Pot
- Jars
- Refrigerator
Ingredients
- Rau Tien Vua (King's Vegetable): 100g (use about 200g after soaking)
- White Radish: 350g
- Carrots: 400g
- Chili Peppers (non-spicy): 3-4
- Garlic: null
- Sugar: 800g
- Water: 2L
- Vinegar (5% acidity): 600ml
- Salt: 50g
- Fish Sauce: 250ml
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Cut the vegetable and soak it in a warm water mixture (2 parts cold water, 1 part hot water) to soften and maintain crispness. This will help it expand.
- Peel, wash, and cut into bite-sized pieces. Sprinkle with 1 tablespoon of salt, mix well, and let it sit for 30-60 minutes to draw out excess water.
- Slice the chilies and garlic. Set aside.
- Rinse and drain the carrots, white radish, and Rau Tien Vua. Squeeze out excess water to remove salt.
- Cut the soaked Rau Tien Vua into bite-sized pieces and rinse thoroughly.
Step 2. Prepare the Pickling Liquid
- In a pot, combine sugar, water, vinegar, salt, and fish sauce. Bring to a boil for 1 minute, then let it cool completely.
Step 3. Combine and Pack
- Combine the prepared carrots, white radish, Rau Tien Vua, chili, and garlic. Mix well.
- Pack the vegetable mixture into jars, pour in the cooled vinegar-sugar mixture, ensuring all ingredients are submerged.
Step 4. Refrigerate and Enjoy
- Refrigerate for at least a few days (can be stored for up to 3 months).
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using non-spicy chili adds visual appeal.
- Soaking the vegetables helps preserve them for a longer time and maintains their crispness.
- Adjust ingredient quantities based on your preference. The recipe can be easily scaled up or down.
Nutrition
- Calories: approximately 180-220
- Fat: less than 1g
- Carbs: 45-55g
- Protein: 1-2g
FAQs
1. Can I use a different type of vegetable instead of Rau Tien Vua?
While Rau Tien Vua's unique flavor profile is ideal, you can experiment with similar vegetables like bitter melon or even green beans, adjusting the pickling time accordingly. The bitterness will affect the final flavor balance.
2. How long will the pickled Rau Tien Vua last?
Properly stored in a sterilized jar in the refrigerator, your pickled Rau Tien Vua should last for 2-3 weeks. Make sure the vegetables are fully submerged in the brine to prevent spoilage.
With its perfect balance of sweet, sour, and spicy notes, this Crispy Sweet and Sour Pickled Rau Tien Vua is a delightful addition to any meal. Enjoy the satisfying crunch and unique flavor profile that elevates this simple pickle to a culinary masterpiece. Now go forth and pickle!