Vietnamese salted eggplant or Ca phao muoi is rural dish usually eaten with steamed rice in the country. Salty and crunchy salted eggplant is an essence of Vietnamese cuisine. Choosing eggplant is important, older eggplants, better food. Eggplants could be dried under the sun for about 2 hours. Stalk should be remove, the cook can use whole eggplant or cut it into half. Eggplants are soaked in water for about 20 minutes before soaked in boiled water added salt, sugar and vinegar in a airtight jar. Galangal is a must ingredient to make Ca phao muoi. Galangal slices and beaten garlic are put at the bottom of jar and above the eggplants. How long Ca phao muoi is ready depends on recipes, it could take 2 days to be ready.
Raw eggplant has white color
Vietnamese salted eggplant
In Hue, they mix eggplant with fermented shrimp paste to make Ca phao mam tom or with pickled shrimp to make Ca phao tom chua which are specialty foods of this city.
Eggplants with pickled shrimp
Eggplants with fermented shrimp paste
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