Fermented Vietnamese Pickled Lotus Root with Chili-Peanut Sauce

Name: Fermented Vietnamese Pickled Lotus Root with Chili-Peanut Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Appetizer
Ingredients: Lotus root; Water; Salt; Sugar; Garlic; Ginger; Fresh red chilies; Roasted peanuts; Soy sauce; Rice vinegar; Fish sauce; Chili oil; Garlic; Sugar; Fresh cilantro leaves; Chopped green onions

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

Lotus root

2 medium, peeled and sliced thinly

Water

4 cups

Salt

2 tablespoons

Sugar

1 tablespoon

Garlic

4 cloves, sliced

Ginger

1 inch, sliced

Fresh red chilies

2, sliced

For the Chili-Peanut Sauce

Roasted peanuts

1/2 cup

Soy sauce

2 tablespoons

Rice vinegar

2 tablespoons

Fish sauce

1 tablespoon

Chili oil

2 tablespoons

Garlic

2 cloves, minced

Sugar

1 tablespoon

For the Garnish

Fresh cilantro leaves

Chopped green onions

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