Pickled pig ears in fish sauce are a familiar and delicious dish during Tet (Vietnamese Lunar New Year) for many families. They can be enjoyed with hot rice, rolled with fresh vegetables, providing a delightful eating experience. Today, let's step into the kitchen to make shredded pig ears and rolled pig ears pickled in fish sauce, bringing a new flavor to the Tet meal!

Ingredients:

  • 500g pig ears (cleaned and thinly sliced)
  • 300ml fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 600ml vinegar (200ml for initial cleaning of pig ears / 400ml for fish sauce mixture)
  • 1 teaspoon black pepper
  • Chili, lemongrass, purple onion, 2-3 cloves of garlic (finely chopped)
  • 1 teaspoon turmeric powder (for a beautiful color and fragrance, optional)

Crispy pickled pork ears


Preparing Ingredients:

Step 1: Clean and slice pig ears

  • Scrape and rub pig ears with lime and salt to remove any odor, then wash thoroughly with water.
  • Soak pig ears in vinegar for about 5-7 minutes, then rinse with water 2-3 times.

Step 2: Prepare other ingredients

  • Peel and thinly slice garlic.
  • Peel and crush the tough outer layer of lemongrass, use the white part, and crush it.
  • Peel and wash purple onion, then thinly slice.
  • Wash chili and leave it whole.


Cooking Instructions:

Step 1: Boil and slice pig ears

 

    • Boil a pot of water, add pig ears and cook for about 20-25 minutes until tender. Remove and soak in ice water for 10 minutes to make them whiter and crispier.
    • Drain the pig ears and slice them into thin strips.

    Bước 3 Luôc và thái lát tai heo Tai heo sợi ngâm nước mắm

     

    Step 2: Prepare fish sauce mixture

    In a pot, combine 400ml cold water, 300ml fish sauce, 200g sugar, 400ml vinegar. Stir well until all ingredients dissolve, then bring to a boil over medium heat until the mixture boils and foams.

    3 cách làm tai heo ngâm giấm, ngâm sả tắc chua ngọt, tai heo ngâm nước ...

     

    Step 3: Pickle the pig ears

    • Clean a glass or plastic jar and let it dry. Mix pig ears with purple onion, garlic, chili, lemongrass, and black pepper. When the fish sauce mixture cools, pour it into the jar until the pig ears are fully submerged.

    Bước 5 Ngâm tai heo Tai heo sợi ngâm nước mắm

     

    Step 4: Enjoy

    • Let the pig ears pickle for about 2-3 days. The pickled pig ears will have a sweet and salty taste with a delightful crunch.

    You can enjoy them with fresh vegetables or roll them with rice paper or simply serve with rice.