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Tangy and crispy pickled vegetables bring a delightful taste, effectively preventing palate fatigue during the Tet feast.
Pickled vegetables are a Tet tradition in Central Vietnam. Simple and rustic, they add a savory touch to a protein-rich meal. Making pickled vegetables at home is an easy process.
Ingredients:
- 300g carrots
- 300g turnips
- 200g sugar
- 50ml distilled water
- 1/2 teaspoon of MSG
- Fish sauce (amount depending on desired saltiness)
- White salt
Instructions:
Step 1: Dissolve 20g of salt in 2 liters of water. Peel and clean carrots and turnips, slice or julienne as desired, then soak in salted water for 30 minutes.
Step 2: Drain carrots and turnips in a colander, squeeze out excess salted water with a cloth, rinse with cold water, squeeze dry again, wash and squeeze 3 times to remove excess salt. Arrange the vegetables on a baking sheet, set the oven to 100°C with the fan on, and place the sheet on the second rack from the bottom. Dehydrate for 1 hour.
Step 3: In a pot, combine 200g of sugar, 50ml of filtered water, and bring to a boil until the sugar dissolves. Slowly add fish sauce until it reaches the desired level of saltiness (as different brands vary). Boil the mixture, remove the foam, and when the sugar has dissolved, add half a coffee spoon of MSG, stirring to dissolve. Peel and thinly slice the garlic.
Step 4: After dehydrating the vegetables for 1 hour, turn off the oven, let them cool, then place them in a glass jar along with the previously sliced garlic. Insert a toothpick or bamboo skewer on top and pour the fish sauce in, seal the jar, and store in a cool place. After 2 days, it will be ready for consumption.
With this method, you won't have to worry about running out of flavorful pickled vegetables for the traditional Tet holiday, especially during the chilly winter days.
The conventional approach, suitable for sunny days when an oven isn't necessary:
- Prepare carrots and turnips as mentioned above. After rinsing in salted water and squeezing dry, spread them out to air-dry for 2 days on sunny days.
- After drying, wash them in hot water to remove dust, then drain in a colander. Use a cloth to squeeze out excess water, let them cool, and arrange them in a jar.
Boil fish sauce with sugar and complete the remaining steps as in the previous method. With these two ways of making pickled vegetables, you are guaranteed to have a delicious dish for the whole family.
Wishing you success with this simple and crispy pickled vegetable recipe for the Tet holiday!
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