Vietnamese cooking?

Question

Does anybody know how to make Vietnamese mam (not the sauce, but the fermented veggies)?

Answer 1

Vietnamese Fermented Vegetables:

Ingredients:

1 lb daikon radish, cut into thin 2-in long slices

1 lb napa cabbage, cut into 2-in squares

1/2 lb carrot, cut into thin 2-in long slices

2 cups green onions, cut into 2-in lengths

2 tablespoons minced garlic

1 tablespoon minced ginger

2 tablespoons hot chili powder, to taste

2 tablespoons mild paprika

2 tablespoons sugar

2 tablespoons nuoc nam (Viet fish sauce)

1 cup water

4 tablespoons coarse salt

Directions:

In a large mixing bowl, combine napa cabbage, daikon radish and carrot slices. Add three tablespoons of salt; mix thoroughly. Cover and let rest in a warm place for at least six hours. Drain and rinse vegetables in a colander. Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, nuoc mam, sugar, salt as required and water. Toss well to combine vegetables with the spices. Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in. Cap the jar tightly and store in warm place for at least three days for fermentation. Once the fermentation process is complete to your liking, refrigerate. Serve with steamed rice or noodles.