Vietnamese Style Cucumber Pickle
"A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld."
photo by Ambervim
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
2 cups
- Serves:
- 4-6
ingredients
- 2 large cucumbers, peeled, seeded and cut into large dice
- 3 green onions, chopped small
- 3⁄4 cup of vietnamese-style fish sauce (Nuoc Mam)
- 3 limes, juice of
- 1 tablespoon of fresh minced cilantro
- 1 -2 teaspoon chili-garlic sauce (Tuong Ot Toi Vietnam)
directions
- Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.
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Reviews
-
Easy to make. Great fresh flavor. Very reminiscent of my trip to Vietnam.
RECIPE SUBMITTED BY
I love baking and cooking. I am currently teaching myself canning and jelly-making. I am married with a 2 year old son. I love collecting vintage cook books, the wackier the better. I am responsible for baking all of the pies at our family gatherings, but my favorite recipe is for my Grandfather's Pumpkin Cake. I have a copy of it that my Grandmother typed up for him framed in our kitchen.
