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The Hirshon Vietnamese Brined Dried Vegetables – Dưa Món


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 1 ½ cups dried julienned daikon
  • 1 ½ cups dried julienned carrots
  • 1 ½ cups dried green papaya, thinly sliced into 1 inch squares
  • 1 8 oz. can of Vietnamese or Chinese pickled leeks – if unavailable, try using pickled garlic instead
  • 5 garlic cloves, thinly sliced
  • 5 whole Thai chiles, stems removed and smashed
  • 1 cup quality fish sauce such as Red Boat Fish Sauce, preferably the 40 degree North version
  • 1 cup sugar
  • 1 cup water
  • 1 cup of pickled leek juice from can
  • ***
  • 1 quart food safe jar or container with lid

Instructions

  1. In a large bowl, warm the water for about 30 seconds in the microwave and and stir in the sugar until dissolved. Add the fish sauce and reserved pickle leek juice and stir to combine. Add the mixture to your clean jar.
  2. Add the ingredients into the jar and season to taste. Allow to soak at least 24 hours at room temperature. Serve with banh chung and banh tet. Lasts for at least 3 weeks at room temperature and months in the fridge.
  • Category: Recipes

Nutrition

  • Calories: 394.81 kcal
  • Sugar: 64.48 g
  • Sodium: 5720.43 mg
  • Fat: 0.92 g
  • Saturated Fat: 0.16 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 92.75 g
  • Fiber: 5.42 g
  • Protein: 9.82 g
  • Cholesterol: 0.0 mg
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