Most on a regular basis Vietnamese-style pickles are made utilizing strange salt, however on particular events—such because the Lunar New 12 months—intensely savory nuoc mam is used within the brine as an alternative. This not solely offers the crispy, lactofermented fish sauce-pickled radishes their specific depth of taste; it additionally helps reduce by way of the richness of the numerous opulent and auspicious meals, resembling banh chung (savory, pork-filled sticky rice muffins) historically served on such festive events. This fast and easy recipe is tailored from Cuong Pham’s Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce. For extra traditional recipes to welcome the 12 months of the Tiger, look to our assortment of one of the best Lunar New Year recipes.
Fish Sauce-Pickled Radishes
Fish Sauce-Pickled Radishes
Yield: makes About 1 quart
Time:
24 hours
Components
- 2 cups turbinado sugar
- 1 cup distilled white vinegar
- ¾ cups nuoc mam (Vietnamese fish sauce)
- 2 chook’s-eye chiles, seeds and ribs eliminated, finely chopped (non-obligatory)
- 2 medium garlic cloves, finely chopped
- 1 lb. daikon, scrubbed, stemmed, and sliced crosswise into ¼-in. cash
- 2 cilantro roots or 1 Tbsp. coriander seeds
- 1 small white onion, thinly sliced
Directions
- To a medium pot, add the sugar, vinegar, fish sauce, and ¼ cup of water. Convey to a boil over excessive warmth, stirring to dissolve the sugar, then take away from the warmth. Add the chiles (if utilizing) and garlic, and put aside.
- If utilizing cilantro roots, smash with the flat aspect of your knife to launch their taste. (If utilizing coriander seeds, use them complete.) Pack the radishes, onion, and cilantro roots (or coriander seeds) into heatproof jars, then pour sufficient of the nice and cozy brine to fully submerge. Cowl and put aside at room temperature for twenty-four hours. Serve instantly or refrigerate and retailer for as much as 1 month.
