Fermented Vietnamese Pickled Lotus Root with Chili-Peanut Sauce
A tantalizing blend of crunchy lotus root with a spicy, nutty kick
This dish brings out the authentic flavors of Vietnamese cuisine, combining the texture of fermented pickled lotus root with a flavorful burst from the chili-peanut sauce.
- 3 days (includes fermentation time)
- 4
- Intermediate
Ingredients
For the Pickled Lotus Root
For the Chili-Peanut Sauce
For the Garnish
Preparation
Marinating the Lotus Root
Prepare Brine
Boil water in a pot and add salt and sugar, stirring till dissolved.
Cool Brine and Assemble
Allow the brine to cool before pouring over the sliced lotus root in a jar.
Ferment
Add garlic, ginger, and chilies to the jar. Seal tightly and let ferment at room temperature for 3 days.
Ensure the fermentation jar is sealed properly to prevent contamination.
Preparing the Chili-Peanut Sauce
Grind Peanuts
Grind the roasted peanuts into a coarse powder.
Combine Ingredients
In a bowl, mix peanuts with soy sauce, rice vinegar, fish sauce, chili oil, minced garlic, and sugar.
Rest Sauce
Stir thoroughly and let the sauce sit for at least 1 hour for flavors to meld.
Adjust the chili oil according to your spice tolerance.
Cooking Process
Fermentation Process
Allow lotus root to sit for 3 days for optimal tanginess.
Sauce Preparation
Blend all sauce ingredients well for a consistent texture.
Final Assembly
Carefully mix the pickled lotus slices with the prepared sauce just before serving.
Plating & Serving
Fermented Vietnamese Pickled Lotus Root with Chili-Peanut Sauce
Fermented Vietnamese Pickled Lotus Root with Chili-Peanut Sauce
Plating
Arrange the pickled lotus root on a platter, drizzle with chili-peanut sauce, and top with fresh cilantro and green onions.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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