Cà Pháo Mắm Tôm (Pickled Eggplant with Fermented Shrimp Paste)
Món truyền thống · Vietnamese
A classic Vietnamese delicacy featuring crisp pickled eggplant served with a pungent and savory fermented shrimp paste dipping sauce. This dish is a staple accompaniment to many Vietnamese meals, offering a unique umami flavor and satisfying crunch.
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Nguyên liệu
- Thai eggplant (cà pháo)500g
- Fermented shrimp paste (mắm tôm)100g
- Garlic5 cloves
- Chili peppers (bird's eye)2-3
- Sugar2 tbsp
- Rice vinegar4 tbsp
- Water1 cup
- Salt1 tbsp
- Lime1/2
Các bước
- 1
Wash the Thai eggplants thoroughly. Trim off the stems and cut them into bite-sized pieces (about 1-inch thick).
- 2
Soak the eggplant pieces in salted water for at least 1 hour to prevent browning and remove bitterness.
- 3
Drain the eggplant and rinse them well. Squeeze out excess water.
- 4
Prepare the pickling brine: In a saucepan, combine water, sugar, and rice vinegar. Heat gently until sugar dissolves. Let it cool completely.
- 5
In a clean jar, layer the drained eggplant pieces. Add thinly sliced garlic and chili peppers.
- 6
Pour the cooled brine over the eggplant, ensuring all pieces are submerged. Add a squeeze of lime juice.
- 7
Seal the jar and let it ferment at room temperature for at least 24-48 hours, or until the eggplant is tender-crisp and has a slightly sour taste. Refrigerate after opening.
- 8
To prepare the dipping sauce: In a small bowl, combine fermented shrimp paste with a little sugar and a splash of lime juice. Whisk until smooth. Add a tablespoon of warm water if the paste is too thick. Adjust seasoning to taste.
- 9
Serve the pickled eggplant alongside the mắm tôm dipping sauce, garnished with fresh chili slices.
