PICKLED VEGETABLES IN ANCHOVY SAUCE

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By Helen Le Published: May 19, 2021

    Pickled vegetables in anchovy sauce with very intensive and exotic flavors is from central Vietnam. But for people like me, it's a taste of home.

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    Ingredients
    Instructions
    • Deseed and cut the green papaya and armenian cucumber into bite-size pieces. Soak in salted water to prevent darkening, and sundry for about four to five hours to make them crunchier.
    • For the baby eggplant, just remove the stem cut in half or quarters. Soak in salted water.
    • Combine all the vegetables in a bowl, add sugar, and crushed garlic and chilies. Toss well, then add the anchovy sauce.
    • After three to four days, the vegetables will absorb the amazing flavors from the anchovy sauce but are still very crunchy and goes great with rice.
    PICKLED VEGETABLES IN ANCHOVY SAUCE – Watch how to make it on Youtube
    ? Cộng đồng nấu nướng cùng Helen: NẤU GÌ GIỜ?