Vietnamese Marinated Cucumber
Ingredients
- 2 pcCucumber (thinly sliced)
- 1 tspGray sea salt (for draining)
- 2 pcGarlic (minced)
- 1 pcThai chili (seeded and minced)
- 2 tbspWhite sugar
- 3 tbspRice vinegar
- 2 tbspfish sauce
- 1 tbspLime juice
- 0.5 pcFresh cilantro (chopped bunch)
- 30 gPeanut (roasted and crushed)
Method
Crispy, translucent cucumber slices hit with tangy rice vinegar and the heat of Thai chili. Fish sauce adds a deep umami base, while crushed peanuts provide a necessary crunch.
- 1
Slice cucumbers into very thin, almost transparent rounds. Place them in a colander with sea salt. Mix and let drain for 10 minutes to remove excess water and ensure crunchiness.
- 2
Meanwhile, finely mince the garlic and Thai chili. In a bowl, dissolve the white sugar in rice vinegar, lime juice, and fish sauce. The sauce should be balanced, not too acidic or too salty.
- 3
Quickly rinse the cucumbers with cold water, squeeze them firmly between your hands to wring out. Mix them with the marinade. Add chopped fresh coriander and crushed peanuts just before serving so they stay firm.
Frequently asked questions
How do you get this dish right?
- Squeeze the cucumber really hard after draining; it's the secret to preventing it from becoming watery on the plate.
- If you don't like too much heat, make sure to remove all the seeds from the chili before mincing.
How long does this dish keep?
Eat immediately or within 12 hours. The cucumber loses its crunch if it sits too long in the marinade.
