The Vietnamese Cuisine - Salted Vietnamese eggplants or “Ca Phao”

Vietnamese eggplant is unique for its crunchy texture, neutral smelling and mild flavor

Vietnamese eggplant is a type of eggplant used widely in Vietnamese cuisine. A Vietnamese eggplant is about 1 to 1.5 inches or 2.5 to 3.5 centimeters in diameter and looks like a small ball. Its color may be medium green, pale green or white with green stripes. Vietnamese eggplant is unique for its crunchy texture, neutral smelling and mild flavor that are perfect for eaten raw without removing the skin. It is rich in fiber, Vitamin B group, cooper, manganese and folate, therefore, pretty good for health and especially who want to lose weight. A natural Vietnamese eggplant has a slight bitter taste that why it is often salted or sautéed with meat and herbs.

Salted Vietnamese eggplant is very popular and even a must in Vietnamese meal during summer time. Its salty, crunchiness, a little bitterness, some sweetness and slight spicy is perfect when enjoyed with steamed rice, vegetables and soup.

A must in Vietnamese meal during summer time

Interestingly, you can prepare this dish at home in a simple way:

Ingredients 

1kg fresh Vietnamese eggplant (you can buy in many local markets in summer)

2 cloves of garlic

3 peppers

Salt
Sugar
Warm water 1 medium glass jar.

Cooking

Place the eggplants under sunlight for 3 to 4 hours then cut the stems and rinse

Cut the eggplants in half and soaked them in diluted salt water for about 15 minutes to help reduce their bitterness and eliminate any toxin contained. Rinse eggplants under running water and drain

Cut the eggplants in half and soaked them in diluted salt water

Dissolve salt in warm water so that sugar is not too salty. Peel and crush the garlic
Place a little salt layer at the bottom of the jar followed by a layer of eggplants and then another layer of salt followed by a layer of eggplants …keep continue until the end. Pour the salt water mixed with garlic into the jar.

After 2 days, your salted Vietnamese eggplant dish is ready to be enjoyed with fish sauce mixed with sugar, crushed garlic and sliced peppers.
For the best taste and combination options of salted Vietnamese eggplants, come and see me Cau Go  to try and ask for the tips.