Vietnamese cuisine does not only insist on meat or fish, but also vegetables play an essential role. Therefore, there are many recipes that revolve solely around vegetables. One of the simplest and tastiest recipes is Ca muoi xoi. These are delicious pickled aubergines, which are then enjoyed with various dishes. The special thing about Ca muoi xoi is that you don’t really have much work to do. But you have to be patient, because you cannot enjoy Ca muoi xoi immediately afterwards. But as soon as the time for soaking is over, you will receive very spicy and hearty aubergines, which you can enjoy not only cold. The aubergines also make a wonderful figure as a warm ingredient for various dishes. Of course you can use Ca muoi xoi as a basic recipe and try it out with other vegetables. For example peppers, courgettes or carrots.
The preparation of Ca muoi xoi is divided into two parts: the actual preparation and then the waiting time until the eggplants are ready. Ca muoi xoi is therefore a very fast and very slow recipe. The reason is that you have prepared the aubergines in five minutes. Washing and cutting is enough to put them in the preserving jar. Then simply add water, salt, galangal and garlic and you can close the preserving jars. But now the long wait begins, because the aubergines need a certain amount of time to absorb the different flavours. You should wait at least two days, three days even better. This is the only way to get salt and garlic into the incisions and give them their unique taste. Our recipe is designed for one glass, which is sufficient for two to three people.
Ca muoi xoi
Ingredients
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small eggplants
- 2 clove of garlic
- 2 thin slices of galangal
- water
- salt
Instructions
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For Ca muoi xoi you should only use the small, round eggplants which you can find in the Asia shop. The reason for this is that it is easier to pickle the small eggplants. If you can't find a suitable round eggplant, go back to the classic way. But first you should wash the aubergines thoroughly and remove any dirt. Then cut the stem crosswise.
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Place the aubergines in the jars. It depends on how big the jars are and how much Ca muoi xoi you want. Dissolve about one teaspoon of salt in 250 millilitres of water. Always stir until no more salt is visible. Pour the salt water into the glass so that the eggplants are covered. The aubergines must not protrude a millimetre from the water, otherwise they will start to rot.
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Now all you have to do is add garlic and galangal. Two cloves of garlic per glass are sufficient. Peel the garlic and put it into the glass as a whole. Cut the galangal into thin slices and put two of them into the glass. Stir everything briefly and close the jar securely and airtight.
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Now you have to be patient, because the pickled vegetables must be left to steep for at least two to three days in a dark and warm place. A pantry is particularly practical. Under no circumstances should you store Ca muoi xoi near or on heaters. This is too much heat for the sensitive vegetables.
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After the two to three days you can open the glass and enjoy your vegetables. Don't take too much time to eat. All aubergines should be used up within one to two weeks. You traditionally eat Ca muoi xoi in Vietnam with various meat dishes. But Ca muoi xoi is also great with soups.