Vietnamese Fish Sauce Pickles / Dưa Món
Dua Mon is typically served with savory rice cakes (Banh Chung and Banh Tet) during the Lunar New Year! It's savory and tangy and is the perfect side dish!
- Prep time
- 4 hr
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40 oz Carrots
- 40 oz Daikon
- 5 Thai Chilies
- 5 Garlic loves
- 3/4 cup Fish sauce
- 1 cup Sugar
- 1/2 cup Water
- 1 tbsp White vinegar
Instructions
- 1
Scrub and rinse veggies thoroughly. Do not peel, but make sure to cut away any major blemishes. Then, cut into matchstick pieces and add to a mixing bowl. Sprinkle salt over veggies and massage; let that sit for 15 minutes to draw out moisture
- 2
Rinse to get rid of salt, squeeze out excess water, and pat dry with a paper towel
- 3
In a single layer, add veggies to a cooling rack over a baking tray to dehydrate
- 4
Dehydrate veggies:
- 5
Preheat oven to 170 degrees and add veggies to the center rack. Let the veggies dehydrate in the oven for 3-4 hours
- 6
Optionally, you can dehydrate outside in a sunny place for 2-3 days or use a dehydrator
- 7
Pickling Liquid:
- 8
Combine fish sauce, sugar, water, and white vinegar in a small sauce pot. Heat until sugar has fully dissolved, then let cool completely
- 9
Jarring:
- 10
Add dehydrated veggies, Thai chili, garlic cloves, and pickling liquid to a sanitized jar. Seal and let that ferment in the fridge overnight