Fermented Vietnamese Pickled Lotus Root with Chili-Peanut Sauce
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Lotus Root
- 1
Prepare Brine
Boil water in a pot and add salt and sugar, stirring till dissolved.
- 2
Cool Brine and Assemble
Allow the brine to cool before pouring over the sliced lotus root in a jar.
- 3
Ferment
Add garlic, ginger, and chilies to the jar. Seal tightly and let ferment at room temperature for 3 days.
Tip: Ensure the fermentation jar is sealed properly to prevent contamination.
Preparing the Chili-Peanut Sauce
- 1
Grind Peanuts
Grind the roasted peanuts into a coarse powder.
- 2
Combine Ingredients
In a bowl, mix peanuts with soy sauce, rice vinegar, fish sauce, chili oil, minced garlic, and sugar.
- 3
Rest Sauce
Stir thoroughly and let the sauce sit for at least 1 hour for flavors to meld.
Tip: Adjust the chili oil according to your spice tolerance.
How to Make Fermented Vietnamese Pickled Lotus Root with Chili-Peanut Sauce
Total time: 0 min · Yields 4 servings
- 1
Fermentation Process
Allow lotus root to sit for 3 days for optimal tanginess.
- 2
Sauce Preparation
Blend all sauce ingredients well for a consistent texture.
- 3
Final Assembly
Carefully mix the pickled lotus slices with the prepared sauce just before serving.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.