lunch · vegan · vegetarian · dairy-free · gluten-free
Củ kiệu ngâm chua ngọt (sweet and sour pickled leeks)
Crunchy pickled leek bulbs, the essential Tết sidekick to bánh chưng and thịt kho.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soak bulbs in water with 2 tbsp salt overnight; rinse.
-
2
Rub with remaining salt, rest 4 hours, then rinse and dry completely (sun or fan) until the skins feel dry.
-
3
Boil vinegar, sugar and water until dissolved; cool.
-
4
Pack the bulbs and chilies into a clean jar and cover with the syrup.
-
5
Refrigerate; ready in 3–5 days and keeps for months.
