Ingredients

  • 5-6 servings
  • 500 g eggplant 

  • 1 whole garlic 

  • 3 chilies 

  • 3 lime

  • 1 thumb size of galangal (optional)

  • 3 tbsp sugar

  • 7 tbsp fish sauce 

  • 1 tbsp salt 

  • 600ml water

Ca Muoi Xoi (Sweet and Sour Pickled Eggplant)
Recipe Courtesy of
Evelyn Nguyen

Ca Muoi Xoi (Sweet and Sour Pickled Eggplant)

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Did you know this tiny, cute round eggplant and morning glory are sooo popular that they even go into the Vietnamese folklore “Anh đi anh nhớ quê nhà, nhớ canh rau muống nhớ cà dầm tương… ”. Which means “wherever you go, the eggplant and morning glory dishes remind you of your beloved hometown”. A typical Vietnamese meal often has a main dish, veggie soup and a side dish. Northern people would have this eggplant as a side dish no matter what veggie soup they have for the day. This type of eggplant dish might be the main dish for the poor or side dish for the rich, but nevertheless, it is always there, and represents the spirit of Vietnamese food. The sweet & sour, salty & spicy taste goes really well with the crunchy texture, a perfect combination to increase the appetite even for picky eaters.
  • Easy
  • 40 min
  • 15 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 40 min
  • 15 min
  • 10 min

Directions

  1. Prepare the eggplant

    • Mix water with salt + juice of half a lime, mix well until salt completely dissolves.

    • Remove eggplant stems and cut each into 3 or 4 slices (lengthwise), soak into the above mixture for 30mins then take out to drain. This step is to avoid the eggplant from turning brown and to also remove its resin.

    There are 3 types of round- shape eggplant: white, green & purple. You can choose any type and still create the same taste.

    Prepare the eggplant


  2. Prepare the marinate

    • Mix minced garlic + chilies + galangal + sugar + fish sauce + juice from 2 lime, stir well till all sugar dissolves.


Mix and serve!

  • Pour the eggplant into the sauce, mix well and leave it for 1 hour before serving.

This dish can be stored in an airtight container, refrigerated, and can be consumed within one week.

 

Mix and serve!
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    Ingredients
    • 5-6 servings
    • 500 g eggplant 

    • 1 whole garlic 

    • 3 chilies 

    • 3 lime

    • 1 thumb size of galangal (optional)

    • 3 tbsp sugar

    • 7 tbsp fish sauce 

    • 1 tbsp salt 

    • 600ml water

    Nutrition
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